Italian Party Panettone Sandwich

1. 1

   Lightly beat the eggs and salt in a bowl.

2. 2

   Stir 1/2 cup plus 2 1/2 tablespoons lukewarm milk, yeast, and sugar together in a bowl, then let it sit until foamy, about 5 minutes.

3. 3

   Combine tipo 00 and bread flours in a bowl and make a well in the center; add the beaten eggs and the yeast mixture. Mix with a fork, then add the water and mix again to form a sticky ball. Knead the butter into the dough a little at a time.

4. 4

   Move the dough to a floured work surface and knead vigorously until smooth, about 10 minutes. Place it in a lightly floured bowl, cover with a clean, damp cloth, and let rest in a warm place until doubled in size, about 1 1/2 hours.

5. 5

   Turn the dough out onto a floured surface. Stretch one section and fold it over the top; repeat with another section, working your way around the circle. Place the dough in a paper panettone mold, cover with plastic wrap, and let rise in a warm place until the dough reaches the rim of the mold, about 2 hours.

6. 6

   Preheat the oven to 350 degrees F (175 degrees C). Fill a baking dish with some water and set it on the bottom rack of the oven to keep the panettone moist as it bakes.

7. 7

   Brush the top of the panettone with some milk and place the mold on a flat baking sheet.

8. 8

   Bake in the preheated oven until a skewer inserted in the center comes out clean, 40 to 45 minutes. Let it cool on a wire rack for a few minutes. Pierce the side near the bottom with 2 long wooden skewers that extend out the other side, then gently flip the panettone and rest the skewers on the rim of a tall pot. Cool the panettone upside down so it does not collapse, at least 5 hours.

9. 9

   Stir the tuna and mayonnaise together in a bowl until smooth. In another bowl, blend the olives, olive oil, anchovy fillets, and capers until smooth. In a third bowl, mix the cream cheese and ham together.

10. 10

    Gently remove the skewers from the panettone and slice it lengthwise to make 6 slices, including the top. Place the bottom slice on a serving plate and spread with the tuna mixture; top with the shrimp and lettuce. Press the second slice on top, then add the third slice; spread the olive mixture on top and cover with the mozzarella cheese. Press the fourth slice on top, then add the fifth slice; spread the cream cheese mixture on top and cover with the prosciutto. Place the top slice over it.

11. 11

    Wrap the panettone in plastic wrap and refrigerate for at least 1 hour before serving. Slice into wedges from top to bottom.

• Calories 538.49 kcal ▲ High 27%
• Protein 23.94 g ↗ Good Source 48%
• Carbohydrate 54.87 g 20%
• Total Fat 23.96 g ▲ High 31%
• Saturated Fat 10.05 g ▲ High 50%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 148.38 mg ▲ High 49%
• Sodium 434.0 mg — Moderate 19%
• Dietary Fiber 2.98 g — Moderate 11%
• Total Sugars 2.07 g --
• Added Sugars 0.37 g ⌄ Low Source 1%
• Calcium 137.23 mg — Moderate 11%
• Iron 3.47 mg — Moderate 19%
• Potassium 253.26 mg ⌄ Low Source 5%
• Vitamin A 58.91 mcg ⌄ Low Source 7%
• Vitamin C 0.79 mg ⌄ Low Source 1%
• Vitamin D 0.65 mcg ⌄ Low Source 3%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Fish 🐟
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten