Pionono is a savory roll from Argentina or Uruguay and is usually served during the holidays. It is often served as finger food, individual slices are pierced with a toothpick and arranged on a platter to take from. I know that it sounds unusual to fill a sweet roll with something savory. But if you think about it, brioche is also a sweetened bread, which is used for sandwiches and the like. I first was a little hesitant, but once I got used to the idea, I really like this mix of sweet and savory. Since I love sponge, I decided to use my fail-proof recipe, which also works if you are a beginner. I probably could make sponge half asleep by now. 
To the present day my blog article on how to make sponge cake has been very popular. I love sponge cake, I have made it many, many times and could probably make it with my eyes closed. I decided to use the easiest recipe of the ones I have on my blog so that you can give it a try even if you are a beginner. If you are a seasoned baker, you probably will only need about half an hour to make this roll, if you prepare the filling while the roll is baking. I love the fact that this is so much faster than making sandwhich bread, it really comes together quickly and can be served last-minute.
Pionono can be described as a sponge roll that is filled with savory ingredients and often served during the holidays in Argentina and Uruguay. In this reel you can watch how I make it. For the Swiss roll either line a baking sheet with parchment paper if you are OK spreading a rectangle on about half of it or use a half sheet of 25x35cm. Preheat oven to 190 degrees Celsius. Then whisk together egg yolks, sugar, oil, and milk in a large bowl. Sieve the flour on top and whisk until you see no lumps. Set aside. Beat the egg whites with a pinch of salt until soft peaks form. Then add the sugar and beat on high until you get a stiff and shiny meringue. Add one third of it to the egg yolk mix and stir. Add the second third and fold under carefully. For the last third be sure to keep as much air as possible inside and only fold in, do not stir. How this is done best, can be seen in this little video. Bake for about 12-14 minutes or until golden. Meanwhile spray or sprinkle a tea towel with some water. When you take out the roll, put on the tea towel, making sure the parchment paper is on top. Carefully take off the parchment paper and immediately roll, using the short side to a roll (yes, you roll it with the tea towel). Let cool. Meanwhile prepare the filling. For this mix mayonnaise and sour cream, season with salt an pepper. Cook the eggs, then peel and cut in half. Cut a few of the cherry tomatoes in half, cube the rest. Wash the spinach or lettuce and cut into pieces. Unroll the roll and spread about 2/3 of the mayonnaise mix evenly fully on it. Place the egg halves cut side facing down at one short end into a row. Evenly spread ham and cheese over the rest and sprinkle with spinach/lettuce and tomatoe cubes. Start rolling up tightly at the side of the egg halves. Frost the roll with the remaining mayonnaise mix and decorate with cut tomatoes and spinach (see photos). If chilledm the roll will keep for a few days. If using as fingerfood, cut into slices and pierce each slice with a toothpick.Savory Pionono from Argentina
Ingredients
Instructions
P.S.: In Argentinien and Uruguay pionono is also served with sweet fillings, the most famous one with the caramel cream named dulce de leche. If you are interested in a recipe for a roll filled with dulce de leche, check out that blog post.
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