Originating from the town of Scopello on Sicily’s northwestern coast, pane cunzatu is a deceptively simple sandwich, made with just tomatoes, sheep’s milk cheese, oregano, and olive oil (plus some anchovies or olives if you’re feeling fancy). “Cunzatu” translates to “dressed”, though the sandwich used to be called “bread of misery” as its original form consisted of stale loaves brought back to life with fragrant herbs and olive oil. Different variations exist across the south, but here’s how to make the island’s most unassuming (and unforgettable) classic.

For the complete story behind pane cunzatu, check out our companion article here.

PANE CUNZATU

INGREDIENTS

• 1 (500g) loaf of Sicilian semolina bread
• Extra virgin olive oil
• 1-2 tomatoes
• 200g primo sale cheese
• 10 oil-preserved anchovy filets
• Dried oregano, to taste
• Salt and black pepper, to taste

PREPARATION

1. Slice the bread in half and warm in a preheated oven at 180°C (350°F).
2. Meanwhile, slice the tomatoes and cheese.
3. Remove the bread from the oven and drizzle both halves with a generous amount of extra virgin olive oil. Press the two halves together gently so the oil soaks through. 
4. Layer the tomatoes, cheese, and anchovy fillets on the bottom slice. 
5. Sprinkle with oregano, salt, and pepper.
6. Place the top of the loaf on and press down firmly. Dig in!