Make shallow cuts in the crumb so the oil reaches the bread without breaking the crust. For larger quantities use additional 500 g loaves, keeping the filling layers thin.
Make ahead Slice the filling ingredients ahead and keep chilled separately; assemble and warm the loaf close to serving.
Pane cunzato
Prep 15 min · Cook 15 min · Yield 4 portions (One filled loaf.) · Difficulty Easy
Method
Heat the oven to 180°C. Slice the tomatoes and primo sale thinly and drain the anchovy fillets. Keep these ingredients chilled until ready to assemble.Heat the oven to 350°F. Slice the tomatoes and primo sale thinly and drain the anchovy fillets. Keep these ingredients chilled until ready to assemble.
Split the loaf horizontally. Make shallow cuts in the exposed crumb without cutting through the crust. Sprinkle with salt, pepper and half the oregano, then distribute the olive oil over the cut surfaces.Split the loaf horizontally. Make shallow cuts in the exposed crumb without cutting through the crust. Sprinkle with salt, pepper and half the oregano, then distribute the olive oil over the cut surfaces.
Cover the lower half with thin tomato and cheese slices. Break the anchovies over them and add the remaining oregano. Replace the upper half and press gently to settle the filling.Cover the lower half with thin tomato and cheese slices. Break the anchovies over them and add the remaining oregano. Replace the upper half and press gently to settle the filling.
Set on a baking tray and heat for about 15 minutes, until the bread is warm and the cheese begins to soften; adjust to the loaf thickness. Cut into portions and serve promptly.Set on a baking tray and heat for about 15 minutes, until the bread is warm and the cheese begins to soften; adjust to the loaf thickness. Cut into portions and serve promptly.
