Panelle Sandwiches

Makes 4

The panelle

2 cups water

1½ cups chickpea flour

1 teaspoon Diamond Crystal kosher salt

¼ teaspoon black pepper

3 tablespoons chopped fresh basil or parsley

2 cups grapeseed or other neutral oil, for frying

Flaky salt, such as Maldon, for sprinkling

The sandwiches

6 tablespoons mayonnaise

Lemon juice, to taste

Kosher salt and freshly ground

black pepper

4 pieces focaccia (each measuring 4 by 4 inches) sliced, or four soft rolls

2 medium tomatoes, sliced 12 fresh basil leaves

Make the panelle: Lightly grease an 8- or 9-inch square baking dish. Put the water in a medium saucepan and whisk in the chickpea flour, salt and pepper. Cook over medium heat; whisk until the mixture begins to thicken, then switch to a rubber spatula. Add the basil and cook, stirring, until the batter is quite thick and beginning to pull from the sides of the pan, about 5 minutes.

Immediately turn the batter out into the prepared pan, cover with a sheet of plastic wrap or parchment paper and use your fingers to press the dough into the pan in an even layer. Let cool. This can be made up to a day ahead. Once cool, transfer to the refrigerator.

Turn the panelle dough out onto a cutting board (it will hold together in a sheet). Cut into quarters. Pour the oil into a large heavy-bottomed frying pan and heat until it registers 350 degrees on an instant-read thermometer (if you don’t have a thermometer, use a wooden chopstick or the handle of a wooden spoon to test; when the oil bubbles rapidly, it’s ready). Line a wire rack with paper towels.

When the oil is hot, cook the panelle in batches until golden brown and crisp, about 5 minutes. With a slotted spoon, transfer to the wire rack to drain and sprinkle with flaky salt. Let the oil return to temperature before cooking the next batch.

Assemble the sandwiches: Spread some of the mayonnaise on each piece of focaccia, dividing evenly. Top with a panelle and a few slices of tomato and season with salt and pepper. Top with a few basil leaves and the second piece of focaccia.