As soon as I started making pane Siciliano I knew what I would make with it: pane cunzatu. Cunzatu is Sicilian dialect for dressed or cured (as in dressed salad and cured meat). This "panino", if I may call it such, has a basic version and a somewhat enriched one. In both cases it is very important that the bread is stuffed while still warm. If it isn't heat it shortly in the microwave or oven... I know, I know brad and microwave... I shudder, but in this case it's acceptable. In case pane Siciliano is not an option, any rustic bread, possibly not too "high/thick" will do.
For the basic version: cut the bread open, pour abundant EVO oil on the bottom half (the crumb should be completely oiled but not dripping!) than distribute a few chopped anchovies filets, pitted black olives, some pecorino slices (acceptable substitutions ricotta salata or caciocavallo), sprinkle with oregano and pepper and close with the top half. The enriched version, which I had a few times in S.Vito lo Capo (between Palermo and Trapani), adds to the mentioned ingredients, some sliced tomatoes. Being winter I made mine following the enriched version recipe but substituting the tomatoes with sun-dried ones. I love the mix of strong, Mediterranean flavours this combination has and it tastes even better if the bread is left to rest a few hours once stuffed. This way the flavours blend together, all to the advantage of the eater... i.e. moi :-))