Italians love the classic panettone that we eat at Christmas but we also enjoy 'Panettone salato' - a savoury sandwich version. This recipe tells you how to make the bread, then shows how to slice it and fill it with tuna, olives, anchovies, mozzarella cheese, ham, turkey or whatever you like! It is typically served as a starter at big family gatherings on December 25th.
It's very important for the dough to rise in a warm place, between 25 to 28 C. Usually the oven with the light on will do. Also, it won't expose the bread to cold drafts than can compromise the proofing.
You can cut the bread into thinner slicers and add even more variety with different cheeses or pickled vegetables.