Raisin Bread with Mascarpone and ChocolateClick to Play

Panettone or Raisin Bread with Mascarpone & Chocolate

Mary Ann Esposito

In Italy at lunchtime it is very popular to have crusty grilled sandwiches, panini alla griglia. Be sure to use good, country-style bread with a coarse crumb and the best fillers you can find. It also helps to have a panini maker, but if not, use a non-stick skillet and be sure to season the pan well with olive oil or butter so the bread will toast evenly and not burn. As the sandwich browns, use a spatula to press on it to help maintain contact with the pan.


2 slices panettone, raisin or other sweet bread
3 tablespoons room temperature Mascarpone
1/3 cup shaved semisweet chocolate


Spread the mascarpone over one slice of the bread and sprinkle the chocolate over the top. Top with the second slice of bread and grill in a panini maker until brown.

If making in a skillet, melt 1 tablespoon of butter in a non-stick sauté pan; when it begins to sizzle, add the sandwich and weigh it down with a grill press or cast-iron pan. When brown on the bottom, turn it over and brown the other side.

Note: This is also good using Nutella and Mascarpone.

The recipe is featured on show 1723, Grilled Sandwiches € Panini Assortiti alla Griglia.

item recipe is featured in Episode 1723 of Season 17.

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