Panettone Sandwich

Are you in the mood to try something really special? We have the panettone sandwich in mind for you. It is an original and lively recipe, with an unexpected encounter of interesting flavours and textures.

The idea of creating a panettone sandwich came to us when, during the preparations for the Christmas festivities, the meat of the veal was left over.

The panettone sandwich will be a very tasty sandwich that will surprise everyone, a real feast for the palate. After the first bite of exploration, there will be the second one of approval, until it ends with satisfaction.

Ready for this new experience? Let’s do it!



  • Traditional Panettone 8 slices of 50 g each
  • Almonds in flakes to taste
  • Dried tomatoes in oil 60 g
  • Butter (to grease the pan) q.b.
  • Calf 800 g
  • Garlic wedge 1
  • Carrots 1
  • Celery cost 1
  • Golden onions 1
  • Bay leaf 1
  • Cloves 3
  • Black pepper grains q.b.
  • Salt to taste
  • Water 1,5 l
  • White wine 250 g
  • Extra virgin olive oil spoons 3


  • Catalonia chicory 350 g
  • Fresh chilli pepper 1
  • Garlic wedge 1
  • Extra virgin olive oil q.b.
  • Salt to taste


To make panettone sandwiches you need leftover meat. We used the tuna veal walker. If you want to prepare it specially, clean the meat from cartilage and filaments 1, then pour it into a pot together with the cleaned and cut vegetables. Add bay leaves, cloves and black peppercorns. Pour in the wine 2, water, salt and oil and put on the heat 3.

Remove the foam on the surface 4 and then simmer with the lid for about 40 – 45 minutes 5 or until the meat has reached 65° to the heart. At the end of cooking, drain the veal, cover with film and let it cool completely 6.

In the meantime, take care of Catalonia. After removing the base 7, cut it into chunks of about 10 cm and then carefully rinse 8. Then clean the garlic clove, cut a chilli pepper and move to the stove 9.

In a large saucepan make a turn of oil, add garlic and chilli pepper and heat over a high flame 10. Then dip the pieces of Catalogna 11 and blanch for a few moments before adjusting the salt, cover with the lid and leave to simmer for half an hour. From time to time remember to stir and check that it is not sticking to the bottom: if the water has dried out completely add some 12.

At the end of cooking, remove garlic and chilli pepper 13 and let it cool down 14. Finally, take care of the panettone. From the Milanese panettone, low and wide, you get 8 slices about 1.5 cm thick. Put together the slices that are the same size so that you don’t have any disproportionate sandwiches 15.

Then heat a non-stick frying pan, melt a knob of butter 16 and then toast the slices of bread for about one minute per side 17. Gently crush with the dustpan and repeat this way with all the slices 18.

Now that all the ingredients are cold, slice the piece of meat as thin as possible 19: you get about 3 – 4 slices per sandwich, approximately 50 grams per piece. Proceed with the composition. On a slice of toasted panettone, place catalogna 20, meat 21,

a few drained tomatoes in oil 22 and pan-roasted almond gills 23. Close with a slice of similar panettone and repeat like this for all. Here are your panettone sandwiches ready, you just have to taste them, if you want to divide them into two parts 24!


Once the panettone sandwiches are ready, it is advisable to eat them immediately. Alternatively you can prepare in advance the piece of veal and the scarole/catalogne while the panettone is best toasted at the moment or at most a few hours before. Freezing is not recommended.


Instead of almond flakes you can use hazelnuts or coarsely ground walnuts to donate the crunchy part to your panettone sandwich. We did not want to add a creamy part given by the cheese because it could soften too much the whole, but if you really want to use a tasty cheese like caciocavallo. Finally, instead of Catalonia chicory you can use smooth escarole.


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