Video summary

This "OPEN" Sandwich will blow you away | Puttanesca Ciabatta #shorts

Main summary

Key takeaways

Cooking

Presenter / Channel

  • Not specified in the subtitles.
    • Title: “This ‘OPEN’ Sandwich will blow you away | Puttanesca Ciabatta #shorts”

Ingredients (as mentioned)

  • Garlic (amount not specified), chopped so the tops are exposed
  • Olive oil (dash to drizzle; plus extra virgin olive oil to finish)
  • Salt (pinch) + sea salt to finish
  • Black pepper (pinch + more to season)
  • Tomatoes (1 tin/bowl implied; specific quantity not given)
  • Red onion: about half the amount of onion as tomato
  • Anchovies: 1 tin of anchovies, plus a healthy drizzle of anchovy oil
  • Capers: “not a crazy amount”
  • Ciabatta: cut in half
  • Olives: whole/filleted type not specified; “a few fillets” + “dot a few olives over the top”
  • Parsley: a little handful (fresh, used as garnish)
  • (Optional/implicit) Tin foil (used to roast the garlic)

Equipment / Prep Needed

  • Tin foil (to roast garlic)
  • Oven (preheated to 180°C)
  • Grill / broiler (to toast ciabatta)
  • Bowl for mixing the puttanesca-style topping

Method (step-by-step)

  1. Roast the garlic

    • Chop garlic so you expose the tops.
    • Place onto tin foil with a dash of olive oil.
    • Scrunch the foil to enclose the garlic.
    • Roast at 180°C for 40–50 minutes.
    • When ready, squeeze the roasted garlic out (it should come out easily).

  2. Make the roast garlic spread

    • Add a pinch of salt and black pepper to the roasted garlic.
    • Mash until smooth.

  3. Prepare the tomato–anchovy–onion mixture

    • Add tomatoes to a bowl and handle as instructed: “down through them once, twice”.
    • Add red onion (about half as much as tomato).
    • Add 1 tin anchovies + a healthy drizzle of anchovy oil.
    • Stir really well.

  4. Toast the ciabatta

    • Cut ciabatta in half.
    • Grill under the broiler for a couple of “ticks” just to toast.

  5. Assemble / plate the open sandwich

    • Plate the toasted ciabatta.
    • Spread with roast garlic spread.
    • Top with:
      • Capers (small amount)
      • Anchovy fillets (laid over)
      • Olives (dot a few + add more as needed)
      • Red onion & tomato mixture (a few spoons)
      • More olives
      • Parsley (handful)
    • Finish with extra virgin olive oil, plus sea salt and black pepper.

Chef Tips / Cues

  • Roasted garlic cue: you should be able to squeeze it all out once roasted.
  • Flavor balance cue: use anchovy oil (drizzle) and don’t overdo capers (“not a crazy amount”).
  • Toasting cue: only a couple of grill “ticks”—don’t toast too long.

Serving Suggestion

  • Serve as an open-faced ciabatta sandwich topped with the puttanesca-style mixture, finished with olive oil, parsley, and seasoning.

Original video