Skye McAlpine’s panettone grilled cheese sandwich recipe
- ontargetmedia8
- Dec 5
- 2 min read
There’s always panettone left over at Christmas.
“There is so much that is seemingly wrong about this combination of melted, rich cheese with golden toasted sweet bread, yet – by some kind of alchemy – the two work exceptionally well together,” says cookery writer Skye McAlpine.
“Trust me on the addition of mustard: you need a slick of something sharp and peppery to cut through the glorious greasy, buttery richness of the whole affair (indeed, by the same principle, this would be good with a few cornichons or pickled onions on the side).
“Trust me also on the mayonnaise: I know it seems egregious to slather mayo over something as delicately flavoured as a slice of panettone, but you won’t taste it. I promise. The mayonnaise seemingly evaporates into nothingness, but the combination of its constituent parts – eggs and olive oil – paves the way for a perfectly golden exterior on the sandwich.
“This makes for a gloriously rich and indulgent breakfast, especially for those who like to start the day with something savoury, but I am also quite partial to a grilled cheese sandwich for supper, with nothing more than a little crisp green salad on the side.”
Ingredients
(Prep: 10 minutes, makes one)
80–90g panettone
10g salted butter
2 heaped tsps mayonnaise
1tsp Dijon mustard
2 heaped tbsp grated mild Cheddar
Method
1. Slice the panettone into 2 evenly (and roughly equal) sized pieces. If it’s a round, crossways section, I like to cut it on the diagonal, so that when sandwiched together you have a rounded triangular sandwich.
2. Set a non-stick pan over a medium heat and melt the butter. Spread the mayonnaise over 1 side of each of the pieces of panettone. Now turn a slice over so its mayonnaise-coated side is facing downwards and spread with a thin layer of mustard, then top with the grated cheese. Sandwich together with the second slice of panettone, mayonnaise-coated side facing upwards this time, then set in the pan.
3. Fry gently over a medium heat for 2–3 minutes, until the bread turns golden, then carefully flip the sandwich on to the other side and fry for a further 2–3 minutes, until golden on both sides and the cheese has melted. Serve immediately.
