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Ingredients for this special dish are very simple. Fresh tomatoes, anchovies, good italian bread (choose a crunchy bread), fresh cheese, basil, origan, salt, pepper and of course, a good extra virgin olive oil.

You don’t need an exact amount just because it is at your taste.

First thing we want to do is to cut in half our bread. Be precise and proceed. Look at the inside. It is spongy and soft and this is exactly what we are looking for.
Now do some incisions in the middle. This will help our ingredients to penetrate deeply into the bread and we will get more flavour. Start with the anchovies. Create some little pieces and push them into the bread.
Now a good amount of olive oil. Don’t be cheap! Olive oil is the secret and a good olive oil has a very rich flavour. Finish with some origan and pepper. Don’t add salt now. Anchovies are already salted.
Now cut some slices of tomato of about 2-3 millimeters thick. Not too thick, not too thin. Just like this will be perfect. Now put your tomatoes on the bread and, at the end, a little bit of salt. Salt and tomatoes, what an amazing combination.
Now cut your cheese. I’ve used what we called “primo sale” which is fresh cheese made with cow’s milk or with sheep’s milk. You can also use mozzarella or whatever you want. Put the cheese slices inside the bread, finish with a bit extra olive oil and look at this beauty. If you want you can add some little basil leaves.
Now close your pane cunzatu, and let it rest for 5 to 10 minutes. This is crucial because the juices will be absorbed by the bread and the taste will be amazing!

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