Savory Gastronomic panettone: a big sandwich for family and friends

If you like this article share it!

Panettone is a huge trend in the World and it’s one of the most representative Christmas dishes in Italy. It’s sweet but we Italians also have a savory one, called gastronomic panettone which is basically a big sandwich with multiple layers all filled with different ingredients.

It’s a friendly recipe and it’s usually made for Christmas but also when families gather to celebrate something because it’s versatile and it’s loved by people of all ages. If you want to make a gastronomic panettone at home you need to prepare the so called “pan canasta” a bread which is very similar to the American style bread for sandwiches using a round and quite high oven pan.

How to stuff the Gastronomic panettone?

Being a salty one, the gastronomic panettone we can really be stuffed to taste: it’s common to use at least the mayonnaise to soften the bread. Each layer should be stuffed in a different way, however, giving a theme to panettone: if you choose fish, then everything will be stuffed with fish as well as if you choose vegetables and so on.

Gastronomic panettone: ingredients for 750 grams

500 grams of flour
100 grams of strong flour
15 grams fresh yeast
50 grams extra virgin olive oil
30 grams of softened butter
1 tablespoon granulated sugar
250 ml of warm whole milk
7 grams of salt
2 egg eggs

For brushing
1 egg yolk

Gastronomic panettone: recipe

1. Mix the ingredients by hand or with a robot until the mixture is smooth.
2. Put the dough into the mold and let it rise for 2 hours.
3. After the 2 hours, brush the top with the egg yolk diluted with a little water.
4. Bake the cake at 180°C (356°F) for 20-30 minutes depending on your oven. Let the panettone cool in the oven off then bring it put, cut it into layers and stuff every layer at your taste when it will be completely cold.

Preparation time: 3 hours

If you like this article share it!
Vote this post

Categories: Christmas recipes, Seasonal recipes, Traditional Italian recipes
Article written by Veruska Anconitano aka La Cuochina Sopraffina
Signup for the newsletter and get exclusive content by email

Let's get in touch

This site uses cookies. By visiting it you accept the Privacy/Cookie Policy