Panettone Sandwich

To prepare the panettone sandwiches, you need leftover meat. We've used the eye of round from the veal with tuna sauce. If you want to prepare it specifically, just clean the meat from cartilage and filaments 1, then place it in a pot along with cleaned and chopped vegetables. Add bay leaves, cloves, and black peppercorns. Pour in the wine 2, water, salt, and oil, and put it on the stove 3.

Remove the foam from the surface 4 and then simmer with the lid on for about 40 - 45 minutes 5 or until the meat reaches 149°F at the center. At the end of cooking, drain the eye of round, cover it with plastic wrap, and let it cool completely 6.

Meanwhile, prepare the chicory. After removing the base 7, cut it into pieces about 4 inches long and then rinse thoroughly 8. Then prepare the garlic clove, cut into a chili, and move to the stove 9.

In a large saucepan, add a swirl of oil, add garlic and chili, and heat on high flame 10. Then plunge in the chicory pieces 11 and blanch for just a few moments before seasoning with salt, covering with the lid, and letting it cook gently for about half an hour. Remember to stir occasionally and check that it doesn't stick to the bottom: if the water has completely evaporated, add a little more 12.

At the end of cooking, remove the garlic and chili 13 and let it cool 14. Finally, prepare the panettone. From the Milanese panettone, low and wide, cut 8 slices about 0.6 inches thick. Pair those of similar size to avoid having disproportionate sandwiches 15.

Then heat a non-stick pan well, let a knob of butter melt 16, and then toast the bread slices for about a minute on each side 17. Gently press with the spatula and repeat with all the slices 18.

Now that all the ingredients are cold, slice the meat as thinly as possible 19: aim for about 3 - 4 slices per sandwich, roughly calculating 1.75 oz per piece. Proceed with the composition. On a slice of toasted panettone, place the chicory 20, the meat 21,

some drained sun-dried tomatoes 22 and some toasted almond flakes 23. Close with a similar slice of panettone and repeat for all. Your panettone sandwiches are ready, you just have to enjoy them, if you wish, by dividing them in half 24!