Have you had panettone? It’s a traditional sweet Italian Christmas bread, made golden with butter, sugar and eggs, and stuffed with raisins and candied orange peel.
It’s all that and more.
It’s baked in a cylinder, so it rises tall and makes a stately presentation at the table. Usually we just cut big hunks of it and wolf them down for breakfast. The next morning, we fight over who ate the last of the panettone and didn’t tell anyone. Good times here in the ShockD household.
But when Bauli, the makers of the very fine Il Panettone di Milano , sent over a fragrant loaf with the challenge to join the Bauli Bake Off, I couldn’t resist.
In the past, I’ve French-toasted panettone (wonderful!), and I’ve made bread pudding  out of it. However, it was lunchtime. So out came the George Foreman grill and this time I panini-ed it!
Panettone makes a wonderful panini. Because the bread is so fragrant and flavorful, you only need a couple of other ingredients to make a wowser of a sandwich. I didn’t even use any condiments on my sandwich, because I didn’t want to mask the panettone flavor at all.
It’s a new beloved panini, and I’ve already had marching orders to make it again. I’m thinking Christmas Day lunch…
What would YOU make with panettone?
Bauli has opened the Bauli Bake Off to anyone who would like to show how they’re celebrating the holidays with Bauli. Grand prize is an all expenses-paid weekend trip for 2 to Chicago, Miami or L.A., which will include a dining experience at Bauli chef ambassador Fabio Viviani’s restaurant, followed by a meet & greet with Fabio himself after dinner. And each week a contest participant will win a signed copy of Viviani’s new cookbook, along with pandoro and panettone. Go to the Bauli Facebook page  to enter — one #BauliBakeOff submission allowed per day
Disclosure: Bauli sent a loaf of panettone for recipe testing.