Name: Cinque e Cinque (5×5 Livornese Sandwich) Recipe
Prep time: 2 h 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: Italian
Ingredients: 1 cup (125g) chickpea flour (aka Besan or Gram flour); 1.5 cups (335ml) water; 2.5 tablespoons olive oil; A good pinch of salt; 1 small/medium sized eggplant (aubergine); 1 small pinch chili flakes (about ¼ teaspoon or less); 1 garlic clove (finely sliced); ½ tablespoon red wine vinegar; 1 tablespoon olive oil (plus more for grilling); Fresh ground black pepper, to taste; Soft crusty rolls (such as French baguette), 1 per person

Jump to Recipe· 4.2 from 75 reviews

If you have never tried the Cinque e Cinque (5×5 Livornese Sandwich) Recipe, you are in for a delicious surprise that perfectly combines rustic Italian flavors with a modern twist. This recipe shines with its golden chickpea “torta di ceci” layers and smoky grilled eggplant, all nestled in a soft crusty roll that will satisfy every craving. It’s a creative, hearty sandwich with layers of texture and bold tastes that make it an unforgettable meal, whether you’re serving lunch for friends or a cozy dinner at home.

Ingredients You’ll Need

A sandwich with two slices of golden toasted cheese stacked inside a soft, light brown baguette, with a shiny dark purple layer of jam spread between the cheese slices. The sandwich sits on a white plate with scattered green spots, all placed on a white marbled texture surface. In the blurred background, there are more pieces of the toasted cheese side by side. Photo taken with an iphone --ar 4:5 --v 7

The beauty of the Cinque e Cinque (5×5 Livornese Sandwich) Recipe lies in its straightforward ingredients, each bringing essential qualities from flavor to texture and color. Using simple pantry staples, this sandwich transforms humble components into a showstopper.

Chickpea flour (1 cup / 125g): The star of the “torta di ceci,” providing a rich, nutty base with a gluten-free twist.
Water (1.5 cups / 335ml): Needed to make the batter smooth and pourable.
Olive oil (2.5 tablespoons plus more): Adds richness, aids in cooking, and imparts that classic Mediterranean flavor.
Salt (a good pinch): Balances and enhances all the flavors in the batter.
Small eggplant (1, about ¼ inch thick slices): Brings a tender, slightly smoky element when grilled.
Chilli flakes (¼ teaspoon or less): Adds just a subtle hint of heat without overpowering the sandwich.
Garlic clove (1, finely sliced): Provides aromatic depth and a fresh bite.
Red wine vinegar (½ tablespoon): Brightens the marinade with acidity.
Freshly ground black pepper: A finishing spice that wakes up the palate.
Soft crusty rolls (1 per person): Essential for holding all those incredible layers together and adding a tender crunch.

How to Make Cinque e Cinque (5×5 Livornese Sandwich) Recipe

Cinque e Cinque (5x5 Livornese Sandwich) Recipe - Recipe Image

Step 1: Prepare the Chickpea Batter

Start by adding the chickpea flour to a large mixing bowl. Slowly pour in the water while whisking vigorously to avoid lumps and create a smooth batter. Once smooth, stir in 2.5 tablespoons of olive oil and a good pinch of salt. Cover the bowl with plastic wrap and let it rest for at least 2 hours—this resting time allows the flavors to meld and the texture to develop.

Step 2: Grill the Eggplant

Slice your eggplant into about ¼ inch thick pieces. Drizzle lightly with olive oil to prevent sticking and grill them thoroughly on both sides using a ridged griddle pan for those lovely char marks and smoky flavor. The key is to get them tender but not mushy.

Step 3: Make the Marinade

In a small bowl, combine the finely sliced garlic, chilli flakes, red wine vinegar, and olive oil. Pour this aromatic mixture over the grilled eggplant slices and let them soak up all the bright and spicy notes while you prepare the chickpea cake.

Step 4: Bake the Torta di Ceci

Preheat your oven to 450℉/230℃ (fan) or 475℉/250℃ (static). If using a stainless steel pan, preheat it in the oven first. For non-stick pans, add 2-3 tablespoons of olive oil and carefully grease the sides. Skim any foam from the batter and give it a gentle stir before pouring into your prepped pan. Bake the chickpea batter for 20 minutes until it pulls away from the edges and turns a warm golden brown.

Step 5: Assemble the Sandwich

Once baked and slightly cooled, gently remove the torta di ceci and slice it into portions wide enough to fit your rolls. To build the sandwich, start with a slice of chickpea torta, layer on two pieces of marinated eggplant, then top with another slice of torta di ceci. Finish with an ample grind of fresh black pepper and enjoy the symphony of flavors.

How to Serve Cinque e Cinque (5×5 Livornese Sandwich) Recipe

Garnishes

Adding fresh herbs like basil or parsley can elevate the sandwich visually and flavor-wise. A light drizzle of extra virgin olive oil or a sprinkle of flaky sea salt on top right before serving adds that final touch of finesse.

Side Dishes

This hearty sandwich pairs beautifully with a crisp green salad dressed simply with lemon and olive oil, or some warm, peppery arugula. Roasted potatoes or a bowl of steaming vegetable soup also complement the meal wonderfully on colder days.

Creative Ways to Present

For a fun twist, try serving the ingredients separately as a “build-your-own” platter, allowing guests to layer their own sandwiches. You can also cut the sandwich into smaller portions for a delightful party appetizer.

Make Ahead and Storage

Storing Leftovers

Keep any leftover torta di ceci and marinated eggplant in airtight containers in the refrigerator for up to 3 days. Rolls are best stored separately to maintain their crispness.

Freezing

You can freeze cooked torta di ceci wrapped tightly in plastic wrap and placed in a freezer bag for up to one month. Eggplant doesn’t freeze well once marinated, so it’s best to prepare fresh or keep refrigerated.

Reheating

Reheat the chickpea cake slices in a preheated oven at 350℉ (175℃) for about 10 minutes to regain crispness. Warm the eggplant gently in a skillet or microwave. Assemble immediately to enjoy the best textures.

FAQs

Can I make the chickpea batter ahead of time?

Absolutely! In fact, resting the batter for at least 2 hours enhances its flavor and texture, making your torta di ceci even better.

What if I don’t have chickpea flour?

Chickpea flour is crucial for this recipe’s authentic texture and taste. While alternatives exist, they won’t create the same nutty, tender “torta di ceci” that is signature to this sandwich.

How spicy is the sandwich?

The chilli flakes add just a subtle warmth that complements the flavors without overwhelming them. You can adjust the amount to suit your heat preference.

Can I use a different kind of bread?

Soft crusty rolls like a baguette work best to hold the layered fillings without becoming soggy. However, feel free to experiment with ciabatta or even sourdough for variation.

Is this recipe suitable for vegans?

Yes! This sandwich contains no animal products, making it a delicious vegan option that is packed with flavor and texture.

Final Thoughts

There is something truly special about the Cinque e Cinque (5×5 Livornese Sandwich) Recipe that makes it a standout in any meal rotation. It’s a beautiful blend of simplicity and gourmet flair that brings hearty satisfaction in every bite. I can’t wait for you to try this recipe and share it with friends or family — it’s sure to become a favorite in your kitchen, just like it has in mine!