Cinque e Cinque (5×5 Livornese Sandwich) Recipe
Cinque e Cinque, also known as the 5×5 Livornese Sandwich, is a savory Italian-inspired sandwich featuring a golden chickpea flour pancake layered with grilled marinated eggplant slices, served on a soft crusty roll. This unique dish combines the nutty flavor of chickpea flour batter cooked into a torta with the smoky spice of garlic and chili-infused eggplant, creating a satisfying and hearty vegetarian dinner option.
- Prep Time: 2 hours 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 3 servings
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Chickpea Batter
- 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
Marinated Eggplant
- 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
Assembly
- Soft crusty rolls (such as French baguette), 1 per person
Instructions
- Make the chickpea batter: Add the chickpea flour to a large mixing bowl. Gradually whisk in the water to remove lumps, then stir in olive oil and salt. Cover the bowl with plastic wrap and allow the batter to rest for at least 2 hours to hydrate and thicken.
- Prepare the marinated eggplant: Slice the eggplant into ¼ inch (about ½ cm) thick slices. Lightly drizzle with olive oil and grill both sides thoroughly using a ridged griddle pan until well-charred and cooked through. In a small bowl, combine the sliced garlic, chili flakes, red wine vinegar, and olive oil. Place grilled eggplant slices into a bowl and pour the marinade over them. Set aside and let them absorb the flavors.
- Cook the torta di ceci (chickpea pancake): Preheat the oven to 450℉ (230℃ fan) or 475℉ (250℃ static). If using a stainless steel pan, preheat the pan in the oven. For non-stick pans, add 2-3 tablespoons of olive oil to grease the pan up the sides. Skim any foam off the chickpea batter, stir, and pour it evenly into the prepared pan. Bake in the oven for 20 minutes or until the edges start to pull away from the pan and the surface turns golden brown.
- Finish and slice the torta: Remove the chickpea pancake from the oven, sprinkle with sea salt, and let it rest for a few minutes. While still warm, transfer it from the pan and cut into slices large enough to fit the rolls.
- Assemble the sandwich: Place one slice of the chickpea torta on the bottom of each roll. Layer with two slices of marinated grilled eggplant, then top with another slice of torta. Finish generously with freshly ground black pepper and serve immediately.
Notes
- Resting the chickpea batter is essential for a smooth texture and better flavor.
- Grilling the eggplant adds a smoky depth; alternatively, use a grill pan if outdoor grilling is not available.
- The sandwich is best enjoyed fresh while the torta is still warm and soft.
- This recipe is naturally vegetarian and can be made vegan by ensuring the bread contains no dairy or eggs.
- Adjust the chili flakes to your spice preference for mild or more heat.
