Sicilian Sandwich, pane cunzatu
What a sandwich! With pane cunzatu bread is the most important ingredient. The seasoning may vary but usually is limited to good olive oil, sliced tomato, anchovies and cheese. Leaving out an ingredient is tolerable, adding is rather risky and sincerely unnecessary. This is how close a sandwich will ever come to perfection.
- Prep Time 10 Minutes
- Cook Time 5 Minutes
- Total Time 15 Minutes
- Serves 4 People
- Calories 250 kcal
Ingredients
- 500 grams of bread, sandwich
- ripe tomatoes
- 4 spoons of olive
- Four anchovy fillets
- 4 spoons of finely sliced cheese (primo sale/pecorino)
- Oregano
Instructions
- Heat the bread in an oven at 180 degrees for 5 minutes
- Cut the bread in four equal pieces
- Cut each part in two, separating sides
- Start with the oil, then dust off with oregano
- Then add the finely sliced cheese
- After which arrange the sliced tomato
- Top off with an anchovy fillet
- Recompose the sandwich
Notes
What exactly is this sandwich? We are on thin ice here. Local bakeries sell pane cunzato as takeaway food.Bakeries who offer the service of ‘seasoning’ the bread they sell. Every bakery has its own secrets and distinctive differences, varying from adding of seeds -fennel, sesame, poppy – to the use of different flours. The loafs, with a prominent crust, are first cut lengthwise, then in four, after which some of the soft inside is removed. If the bread is not warm anymore, it should be reheated before starting to season. Absolutely necessary is the use of good oil. Then comes the oregano and salt. Traditionally ‘primo sale’ (a young, non matured goat cheese), finely sliced is added. Sliced tomato and anchovies top this wonderful sandwich off.
