Mini Salmon Pandoro Club Sandwich

Cut the pandoro bread into horizontal slices, about 1/2 inch thick. Choose 3 slices from the middle, so that they are the most similar in size. Place them on a baking tray lined with parchment paper and toast at 340°F for 4-5 minutes. Mix the robiola cheese with a pinch of grated lemon zest and a few chives. Spread 2 of the 3 slices of bread with the cheese and top with the sliced salmon. Stack the slices and close the sandwich with the third, plain slice.

Cut it into 4 wedges and serve. Tip: With the rest of the pandoro, you can make other finger sandwiches, which can also be filled with robiola and salmon, or with other assorted ingredients. We chose to use robiola with the pandoro because the bread is already very rich in butter. Alternatively, you can make an herb butter: Whip 3-5 tablespoons of butter with a whisk to make it frothy, then mix it with chives and lemon zest. Then spread it on the pandoro and proceed as above.