Description
Spanish Pan Con Tomate is the ultimate, simple tomato sandwich: toasted bread, smothered in ripe tomato. accented with garlic, olive oil and good salt, finished with herbs, anchovies or sardines.
Ingredients
Scale
- 4 thick slices rustic country bread or sourdough
- 2 large, very ripe tomatoes
- 1 garlic clove
- 3 tbsp extra-virgin olive oil, plus more for finishing
- Flaky sea salt
- Fresh chives, parsley, oregano or basil, optional
- Anchovy fillets or sardines, optional
Instructions
Toast the bread
- Toast the bread until the exterior is crisp and golden while the centre remains slightly chewy.
- You can do this under the broiler, on a grill or in a dry skillet.
- While the bread is still warm, gently rub one side with the cut surface of the garlic clove.
Add the Tomato
- Thinly slice the bottom of the tomato, just enough to expose the pulp.
- Using a rough grater, grate the INSIDE of the tomato into a shallow bowl.
- Using a fine sieve, drain any excess liquid from the tomato pulp.
- Return tomato pulp to your bowl, season with salt and olive oil.
- Spoon seasoned pulp onto garlic rubbed bread so it’s generously coated with tomato.
- Don’t be shy about getting tomato right to the edges.
Finish the Sandwich
- Finish with fresh herbs if that’s your style.
- Drizzle generously with extra-virgin olive oil.
- Sprinkle with flaky sea salt.
- Add anchovies or sardines for a salty, savoury finish.
- Serve immediately while the bread is still crisp.
Notes
Take It Somewhere Different. The classic version is fantastic exactly as it is, but this is also a wonderful little platform for other ingredients.
Try finishing your pan con tomate with:
• Fresh basil or flat-leaf parsley
• Good-quality anchovies
• Sardines
• Thinly sliced jamón
• Manchego or another Spanish cheese
• A few drops of sherry vinegar
• Crushed black pepper
• A little chili for heat
Or don’t add anything at all.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Lunch
- Method: toasting
- Cuisine: Spanish
