Italian Partridge Sandwich.

Serves 4-6.


  • 3 partridges.

  • 50g butter.

  • 6 slices pancetta.

  • 6-8 thick slices ciabatta or country style bread.

  • A little extra virgin olive oil.

  • 1 clove garlic, cut in half.

  • 1 tbsp fresh oregano, chopped.

  • 1 round buffalo mozzarella, torn into chunks.

  • 2 large vine-ripened tomatoes.

  • 6 sunblush tomatoes.

  • Handful basil leaves, torn.

  • 1-2 tbsp Taggiasca olives.

  • Salt and freshly ground black pepper.


  1. Preheat oven to 200C/400F/gas mark 6.

  2. Smear the partridges well with butter and wrap each one with 2 slices of pancetta.

  3. Place in a roasting tin and cover with foil.

  4. Cook in the oven for 30 minutes, then remove the foil and roast for a further 10 minutes or until the juices run clear.

  5. Leave to cool slightly.

  6. Drizzle a little oil over the bread and toast or chargrill on one side, then rub the toasted surface with the cut garlic and sprinkle over a little oregano.

  7. Slice the partridge and layer equally onto the toasted bread with the mozzarella, tomatoes, sunblush tomatoes, basil and olives.

  8. Season and drizzle a little more olive oil over.

  9. Serve with a few extra olives and a little of the crumbled cooked pancetta, if liked.

Courtesy of “Game to Eat”.