Ingredients

• 1 pc pandoro of 1/2 kg
• 150 g smoked salmon
• 100 g robiola
• chives
• lemon

For the pandoro and salmon mini club sandwich recipe, cut the pandoro into horizontal slices, about 1 cm thick. Choose 3 from the central part, so that they are the most similar to each other in size. Place them on a baking sheet lined with parchment paper and toast them at 170 ° C for 4-5 minutes. Mix the robiola with a pinch of grated lemon zest and a few strands of chives cut into rings. Spread 2 of the three slices of pandoro with the robiola and arrange the sliced ​​salmon on top. Overlap the pandoro slices and close the sandwich with the third, unfilled slice.
Cut it into four wedges and serve. Good to know With the rest of the pandoro you can prepare other canapes, to be filled with robiola and salmon, or with other assorted creams. We chose to spread the pandoro slices with the robiola because the dessert is already very rich in butter. Alternatively, you can use a butter foam: whip 50-70 g with a whisk, making it fluffy, then mix it with the chives and lemon zest. Finally, spread it on the pandoro and proceed as above.

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