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A savory version of panettone layered with cured meats, cheeses, and vegetables for holiday entertaining. This protein-rich mediterranean loaf is a creative family appetizer.
Slice the panettone loaf horizontally into six even layers using a serrated bread knife for clean cuts.
Drizzle the cut surfaces lightly with extra-virgin olive oil to add moisture and flavor.
On the bottom layer, arrange prosciutto and arugula evenly. Top with the next layer of bread.
Add provolone and roasted red peppers to the second layer. Drizzle a teaspoon of balsamic glaze and season lightly with salt and pepper.
Continue stacking, alternating mortadella, mozzarella, and artichoke hearts on remaining layers, seasoning each with olive oil and pepper as you go.
Reassemble the loaf by stacking all filled layers and pressing gently so the fillings settle evenly; wrap tightly in plastic wrap.
Chill in the refrigerator for at least 30 minutes to allow flavors to meld and make slicing easier.
Unwrap, trim the edges if needed, and cut the loaf into wedges using a sharp bread knife. Serve slightly chilled or at room temperature.
