Cinque e Cinque (5×5) is a classic Livornese sandwich made with soft, crusty rolls filled with torta di ceci — a tender chickpea flatbread — and marinated grilled eggplant seasoned with garlic and chili.
When we first moved to Italy we lived near Livorno, where we discovered Torta di Ceci, also known as farinata. This simple chickpea flatbread is soft, savory and perfect for sandwiches.
In Livorno they serve it on a roll with plenty of black pepper and slices of grilled eggplant marinated with garlic and chili. Locals call it Cinque e Cinque (5×5), a name reportedly tied to requesting five lire of farinata and five lire of bread.
The sandwich is easy to prepare. The chickpea batter takes only minutes to mix but benefits from a 30-minute to 2-hour rest before baking, which gives you time to marinate the eggplant.
This recipe yields 2–3 sandwiches and can be doubled if needed. Read on for ingredient notes, step-by-step instructions and helpful tips.
Ingredient notes
- Chickpea flour – also called besan or gram flour. It’s widely available in international aisles or health food stores.
- Bread – traditionally a Francesino roll; a French-style roll or small baguette works well.
- Garlic and chili – use fresh garlic. Choose fresh red chili or red pepper flakes to taste; flakes are convenient and pantry-friendly.
- Olive oil and red wine vinegar – a touch of red wine vinegar brightens the eggplant marinade.
Visual walk-through of the recipe
Step 1 – Sift the chickpea flour into a bowl and whisk in the water to minimize lumps. Stir in olive oil and salt, cover with plastic wrap and let the batter rest for at least 30 minutes and up to 2 hours.
Step 2 – Slice the eggplant about ¼ inch (½ cm) thick and drizzle with olive oil. Grill on both sides until nicely charred. Combine sliced garlic, chili flakes, red wine vinegar and olive oil, then toss the warm eggplant in the dressing and let it marinate for at least a short while — ideally several hours or overnight.
Step 3 – Preheat the oven to 450°F/230°C (fan). Generously oil an oven-safe pan (2–3 tablespoons for an 11.5-inch/29 cm pan). If using stainless steel, preheat the empty pan in the oven first, then add oil. Skim any foam from the batter, stir and pour into the prepared pan. Bake for about 20 minutes until golden and starting to pull away from the edges.
Step 4 – Let the torta di ceci rest for a few minutes, season with sea salt and plenty of freshly ground black pepper, then cut into slices that fit your rolls. Assemble the sandwich with a slice of torta di ceci, 1–2 slices of marinated eggplant, another slice of torta di ceci and an extra grind of black pepper.
Recipe tips and FAQs
Prep ahead – Eggplant can be marinated 1–2 days in advance. I don’t recommend making the chickpea batter too far ahead because it can deteriorate; a few hours is fine. The torta di ceci is best eaten the day it’s made.
Scaling up – This makes enough torta di ceci for 2–3 sandwiches. To serve more, double the batter but you’ll likely need to cook it in two batches or use two pans; the eggplant quantity usually doesn’t need to double.
More delicious Italian sandwiches to try
Mains
Chicken Pesto Ciabatta
Antipasti
Burrata and Anchovy Sandwich from Amalfi
Antipasti
Mozzarella in Carrozza (Fried Mozzarella Sandwiches)
Bread & Savory Bakes
La Piadina: Italian Flatbread
If you try this Cinque e Cinque recipe or any others from the blog, please rate it and leave a comment — I love hearing how it turned out for you!
Step By Step Photos Above
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Cinque e Cinque (5×5 Livornese Sandwich)
By Emily
Equipment
- Plastic wrap
- Grill or griddle pan
- 11.5 inch (29 cm) oven-safe non-stick or stainless steel pan
Ingredients
For the Torta di Ceci
- 1 cup chickpea flour (besan/gram flour)
- 1.5 cups (335 ml) water
- 2.5 tablespoons olive oil
- A good pinch of salt
For the marinated eggplant
- 1 small/medium eggplant (aubergine)
- 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
For serving
- Freshly ground black pepper
- Soft crusty rolls (one per person)
Instructions
Make the chickpea batter
- Add the chickpea flour to a large mixing bowl. Pour in the water while whisking to reduce lumps. Stir in olive oil and salt. Cover with plastic wrap and let rest for at least 30 minutes, ideally up to 2 hours.
To make the marinated eggplant
- Slice the eggplant about ¼ inch (½ cm) thick. Lightly drizzle with olive oil and grill on both sides until charred. Transfer to a bowl.
- Mix sliced garlic, chili flakes, red wine vinegar and olive oil in a small bowl, pour over the warm eggplant and let it marinate. This can be done several hours ahead or the day before.
Cook the Torta di Ceci
- Preheat the oven to 450°F/230°C (fan). If using stainless steel, preheat the pan in the oven first.
- If using a non-stick pan, add 2–3 tablespoons of olive oil and grease up the sides. Skim any foam from the batter, stir, pour into the pan and bake for about 20 minutes until golden and pulling away from the edges.
- Remove from the oven, sprinkle with sea salt, let rest briefly, then cut into slices to fit your rolls while still warm.
Assemble
- Place one slice of torta di ceci on a roll, top with 1–2 slices of marinated eggplant, then another slice of torta di ceci. Finish with plenty of freshly ground black pepper and serve.
Notes
- Grease your pan well – even non-stick pans benefit from 2–3 tablespoons of olive oil for an 11.5-inch (29 cm) pan to prevent sticking.
- Using stainless steel – preheat the pan in the oven before adding oil so it behaves more like a non-stick surface; you may want to add a little extra oil.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- All vegetables are medium sized unless noted.
- Recipes are tested using a fan (convection) oven.
- Nutrition is calculated automatically and should be used as an approximation.
Nutrition
Nutrition information is approximate.