Pane Cunzato (Sicilian 'seasoned bread')
Usually translated as 'seasoned' or 'dressed' bread this Sicilian sandwich with humble roots can be incredibly good. The basic ingredients are simply olive oil, oregano, and tomatoes. But add thin slivers of cheese, anchovies or capers, heat until just warm, and you have something very special.
It's recommended that you read the accompanying blog post before starting the recipe.
Ingredients
- 1 medium bread roll, baguette, or similarly sized piece cut from a loaf (see Recipe Notes)
- 2 - 3 tsp extra virgin olive oil
- 2 medium tomatoes (sliced thinly, dabbed with kitchen paper)
- salt and black pepper
- a few pinches dried oregano
- a few pinches red pepper flakes or chilli flakes (optional)
- 15 g anchovies in olive oil (approx. half a standard tin)
- 3 - 4 thin slices cheese e.g. Manchego (see Recipe Notes)
Instructions
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If you'll be heating the sandwich, preheat your oven to 220°C /200°Fan /Gas 7 /425°F.
Tip: can also be heated in an air fryer or, for a softer crust, in a microwave.
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Split the roll, baguette, or bread through the middle.
Drizzle the bottom half with extra virgin olive oil (or some of the oil from the anchovies if preferred).
Lay the sliced tomatoes over one side of the bread and season with salt (bearing in mind the saltiness of your anchovies), black pepper, and oregano, plus red pepper/chilli flakes if liked.
Chop the anchovies if liked or leave whole and lay them over the tomatoes.
Place the cheese slices over the tomatoes.
Drizzle olive oil on the inside of the top half of the bread then place it on top of the filling and gently press down.
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Sandwich can be eaten as is or wrapped and left for the flavours to meld but is even better heated: place in your preheated oven or air fryer and warm until the cheese is just melting a little (2 - 3 minutes) or 20 - 30 seconds in a microwave.
Serve straight away, cut into wedges.
Recipe Notes
Breads to use. Choose good quality crusty bread. In the blog post I've used homemade Semolina Baguettes as semolina bread is traditional for Sicilian Pane Cunzato. My Stirato Italian-style baguettes or French-style baguettes would also be good. You can also cut a similarly sized piece from a large loaf.
Cheeses to use. Traditionally caciocavallo, primo sale (Pecorino), or ricotta salata, but almost any cheese will work. Recommended are Manchego or an English sheep's cheese. Whichever you choose, use sparingly and cut thinly so as not to overwhelm the other flavours.