Savoury pionono – rolled sponge with ham and cheese
The cold roll of the Christmas and New Year table in Argentina and Uruguay: a thin sponge sheet spread with mayonnaise and filled with ham, cheese, lettuce, tomato and egg, rolled up, chilled and sliced. Also made with tuna.
- 2 h 30Time
- 27 minHands-on
- 4Portions
- ≈ $ 3.950per portion
- 650kcal per portion
Ingredients for 4 portions
- 3Eggs
- ½Lettuce, shredded
- 2Tomatoes, thinly sliced
- to tasteSalt
- 1Sponge sheet (pionono)
- 1 ¼ dlMayonnaise
- 200 gHam, sliced
- 200 gHard cheese, sliced
Method
- Boil the eggs for 10 minutes, then put them in cold water.
- Wash and dry the lettuce and shred it. Slice the tomatoes thinly, salt them lightly and leave them to drain on kitchen paper.
- Peel and slice the eggs.
- Unroll the sponge on its baking paper and spread the mayonnaise all over. Cover with the ham and cheese, then the lettuce, tomato and egg, leaving a 2 cm border along the far edge.
- Using the paper to help, roll it up tightly from the long side and wrap it in cling film.
- Chill for at least 2 hours so it firms up.
- Cut into thick slices with a sharp knife and serve cold.
The cost is estimated from average prices in Argentina (INDEC, Precios al consumidor de una selección de alimentos, bebidas y otros artículos: Gran Buenos Aires (GBA; INDEC publishes no national average). Brought forward with the GBA food CPI (IPC, Alimentos y bebidas no alcohólicas)., 2026-08).
