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Mini Salmon Pandoro Club Sandwich

A delicious twist on the classic club sandwich featuring creamy robiola cheese, smoked salmon, and sweet pandoro bread. Perfect for lunch, a snack, or a light dinner.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Light Dinner, Lunch, Snack
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

For the Sandwich
  • 1 LB Pandoro (sweet yeast bread) Bread for the sandwich base.
  • 1/3 LB Smoked salmon Flavorful protein source.
  • 1/4 LB Robiola cheese Creamy cheese for flavor.
  • to taste Chives Fresh herbs for added flavor.
  • 1 Lemon For zest and flavoring.
Optional Herb Butter
  • 3-5 tablespoons Butter Whipped for flavor.

Method
 

Preparation
  1. Cut the pandoro bread into horizontal slices, about 1/2 inch thick.
  2. Choose three slices from the middle, as they tend to be the most similar in size.
Toasting
  1. Place the slices on a baking tray lined with parchment paper and toast them at 340°F for 4-5 minutes or until golden brown and slightly crispy.
Cheese Filling
  1. In a small bowl, mix the robiola cheese with a pinch of grated lemon zest and chopped chives.
Assembly
  1. Spread the cheese mixture on two of the toasted slices.
  2. Layer the smoked salmon on top of the cheese.
  3. Stack the slices so that the cheese and salmon are in the middle, then top with the third plain slice of bread.
Serving
  1. Cut the sandwich into four wedges for easier serving.
Optional Step
  1. For added flavor, whip 3-5 tablespoons of butter until frothy and mix in chives and lemon zest. Spread on the pandoro before assembling.

Notes

Can be stored in an airtight container in the refrigerator for up to 2 days. For optimal freshness, assemble the sandwiches fresh using prepped ingredients.