Panettone sandwich




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Panettone sandwich
  • 27%
    538 kcal
  • 10%
    5.08 g
  • 17%
    14.89 g
  • 36%
    97.65 g
  • 0%
    0.231 g

    Preparation time

    0:20 min

    Cooking time

    2:00 hrs




    serves 6 to 8


  • 1 Bauli Panettone
  • 300 g hazelnut cream
  • 200 g Santa Rosa raspberry jam (or other fruit if preferred)
  • >> For the caramel:
  • 1 litre whole milk or Parmalat's Zymil
  • 300 g sugar
  • 1 vanilla pod
  • 1 pinch of bicarbonate (less than ¼ teaspoon)
  • >> Our wine selections:
  • Castello del Poggio Asti spumante DOCG
  • OR: Castello del Poggio Moscato d’Asti DOCG


  1. For the caramel: place all the ingredients in a pan and bring to a boil.
  2. Continue cooking on a medium/high heat until the mixture changes colour.
  3. Lower the heat and continue cooking for 2 hours on a very low heat, stirring from time to time.
  4. Cut the middle part of the Panettone into 6 x 1cm.-thick slices and get 3 triangles out of each slice. Spread the hazelnut cream on the first Panettone triangle, cover with a second triangle and spread the caramel on it.
  5. Finish with another triangle and top the sandwich with raspberry jam.

Chef's tip

You can replace the hazelnut cream with peanuts butter if you prefer.

Serving suggestion

This is the ideal snack for your children, they will love it at tea time or at breakfast! Serve with a cup of tea or with a glass of juice.

Wine selection

Spumante, Moscato or sweet Prosecco.

Family tip

This content is not available yet :)

Dish history

This tempting snack resembles a little the famous American peanut butter and jelly sandwich, a beloved tea time accompaniment for children (but sometimes adults too) in the US. Our version (an Italian one!) features Panettone instead of sliced bread, raspberry jamhazelnut cream and a delicious home-made caramel.. What are you waiting for?