Tuscany Bocadillo

Tuscany Bocadillo


The wonderful part about Tuscany Bocadillo is that it is versatile and hearty. It is a wonderful base for any dish and the texture adds so much to a meal. This recipe for Tuscany Bocadillo is rich and flavorful. If you are searching for a fish dish that is creamy, packed with nutrients and has a hearty flavor, then try this meal. We hope you and your loved ones enjoy it as much as we do.


  • 2 onions (thin julienne-cut)
  • 1 eggplant (sliced)
  • 1/2 zucchini (sliced lengthwise)
  • 6 anchovies
  • soft goat cheese
  • oregano
  • basil
  • tomato paste
  • extra-virgin olive oil
  • salt
  • sugar
  • baguette
  • bread


  1. 1Caramelize the onions in a saucepan with a few drops of water, oil, salt, and a teaspoon of sugar. Cover and simmer over low heat, stirring occasionally.
  2. 2Slice and salt the eggplant on both sides, place on a rack. After 10 -15 minutes the eggplant will have lost the water that might make it bitter when cooked. Dry and cook on the grill with a little oil.
  3. 3Grill the zucchini.
  4. 4Spread the tomato paste and a drizzle of olive oil on the bread. Then, layer with the caramelized onions, one slice of eggplant, one slice of crumbled goat cheese, one slice of zucchini, and finally anchovies.
  5. 5Sprinkle lightly with oregano and garnish with basil to taste.
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