Skye McAlpine’s panettone grilled cheese sandwich recipe

“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

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.

The Christmas Companion by Skye McAlpine is published in hardback by Bloomsbury Publishing, priced £28. Photography by Skye McAlpine. Available now