Pane Cunzato
Experience the vibrant flavors of Sicily with Pane Cunzato, a rustic open-faced sandwich that celebrates fresh, quality ingredients. Crusty bread is adorned with ripe tomatoes, creamy mozzarella, briny anchovies, and fragrant herbs, all brought together by a generous drizzle of extra virgin olive oil. This simple yet satisfying dish is perfect for a light lunch or a delightful snack, embodying the essence of Mediterranean cuisine.
An original recipe by Forkin
- Total time
- 15 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 745 kcal
Allergen information: may contain fish, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 2 pcscrusty bread, halved lengthwise
- 2 pcstomato, sliced
- 120 gmozzarella, thinly sliced
- 6 pcscanned anchovy, drained(optional)
- 1 tsporegano, dried
- 0.25 cupfresh basil, torn
- 2 tbspextra virgin olive oil
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
Chef's knife · Cutting board · 2× Serving plate · Bread knife (serrated) (optional)
The method
Step by step
- 1
Gather all your ingredients and place them on a clean work surface.
About 1 min
Cook’s note: Having all components ready before you start assembling will make the process smooth and enjoyable.
- 2
Carefully slice the crusty bread lengthwise, creating two equal halves.
About 1 min
Cook’s note: Use a serrated bread knife for a clean cut without squishing the bread.
- 3
Place each bread half, cut-side up, on individual serving plates or a large cutting board.
About 1 min
- 4
Drizzle the cut surfaces of the bread generously with extra virgin olive oil, ensuring even coverage.
About 1 min
Cook’s note: Don't be shy with the olive oil; it adds essential flavor, moisture, and helps prevent the bread from becoming soggy too quickly.
- 5
Slice the tomatoes into even rounds or wedges, about 1/4 inch thick.
About 2 min
Cook’s note: Choose ripe, firm tomatoes for the best flavor and texture. Heirloom tomatoes can add beautiful color.
- 6
Arrange the sliced tomatoes evenly over the oiled bread, slightly overlapping them if necessary.
About 2 min
- 7
Thinly slice the mozzarella cheese and layer it over the tomatoes.
About 2 min
Cook’s note: Fresh mozzarella is ideal for its creamy texture and mild flavor. Pat it dry slightly if it's very wet to prevent a soggy sandwich.
- 8
If using, drain the canned anchovies thoroughly and scatter them evenly over the mozzarella.
About 1 min
Cook’s note: Anchovies add a wonderful salty, umami depth that is traditional in Pane Cunzato, but they can be omitted for a purely vegetarian version.
- 9
Sprinkle the dried oregano, salt, and freshly ground black pepper evenly over all the toppings.
About 1 min
Cook’s note: Adjust the amount of salt based on the saltiness of your anchovies and mozzarella.
- 10
Gently tear the fresh basil leaves into smaller pieces and scatter them over each pane cunzato.
About 1 min
Cook’s note: Tearing basil instead of cutting it helps prevent bruising and preserves its aromatic oils.
- 11
Serve immediately and enjoy this simple, flavorful Sicilian bread.
About 1 min
Cook’s note: Pane Cunzato is best enjoyed fresh, as the bread can soften over time.
Per serving
Nutrition
- Calories
- 745.1kcal
- Protein
- 29.4g
- Carbs
- 87.9g
- Fat
- 30.1g
- Fibre
- 6.9g
- Sugar
- 9.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This dish is incredibly versatile. Feel free to add other fresh ingredients like thinly sliced red onion, capers, or a sprinkle of red pepper flakes for a little heat. For a heartier meal, serve alongside a simple green salad dressed with a lemon vinaigrette. A crisp, dry white wine like a Vermentino or a light-bodied rosé would pair beautifully with the fresh flavors.
Pane Cunzato is best consumed immediately. If you must store it, wrap each half tightly in plastic wrap and refrigerate. The bread may become soft.
Reheating is not recommended as it will alter the texture of the fresh ingredients and bread. Best enjoyed at room temperature.