Panettone Club Sandwich with Radish and Speck


  • 1 Loison 5 Citruses Panettone
  • 2 tablespoons of coconut butter
  • 1 head of Treviso radish
  • 100g of cheddar cheese
  • 1 cup of light Greek yogurt
  • 1 jar of red onion jam
  • 16 very thin speck slices – 4 per portion



  1. In a small bowl, blend yogurt and red onion jam (choose the amount based on your taste) and season them with salt and pepper.
  2. With a round pastry ring, make discs from the panettone.
    Warm up the coconut butter in an anti-stick pan and toast the panettone.
  3. Meanwhile, get the red tips from the radish head and cut the cheese into slices or sticks, as you prefer.
  4. In the same pan, brown the speck until it becomes crunchy.
  5. On the first slice of toasted panettone, pour a teaspoon of radish sauce, then place a slice of cheese and a few radish leaves.
  6. On the second slice, pour a teaspoon of radish cream, then place 4 speck slices and a few radish leaves. Complete with the last panettone slice.
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