Just a little bit of meat goes a long way in this twist on the classic Spanish pan con tomate (which simply means bread with tomato).
Recipe courtesy of Food Network Kitchen
Grilled Tomato and Soppressata Bread
Total:
25 min
Active:
15 min
Yield:
12 pieces
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
12 pieces
Level:
Easy

Ingredients

Directions

Preheat an outdoor grill for cooking over medium-high heat.

Brush the cut-side of each baguette half generously with olive oil and sprinkle with salt. Grill until charred and nicely toasted, about 5 minutes. Remove from the heat and set aside.

Grill the soppressata until it blisters and curls slightly, 1 to 2 minutes per side.

Rub the cut-side of the garlic halves over the cut-side of the grilled bread. Then do the same with the tomato halves, pressing firmly until only the tomato skins are left.

Cut both the grilled soppressata and tomato skins into bite-size pieces and transfer to a medium bowl. Add the, mint, parsley, vinegar, remaining tablespoon olive oil and a sprinkle of salt and toss to combine. Cut each bread half on a bias into 6 even pieces. Top each piece of grilled bread with the tomato-soppressata mixture.

More from:

Have a Backyard BBQ

IDEAS YOU'LL LOVE

Grilled Bread Salad with Peppers and Tomatoes

Recipe courtesy of Bobby Flay

Lemon Bread Pudding

Recipe courtesy of Ree Drummond

Garlic Bread

Recipe courtesy of Rachael Ray

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Tomato Soup and Grilled Cheese

Recipe courtesy of Rachael Ray

Banana Nut Bread

Recipe courtesy of Kathleen Daelemans

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Greek Grilled Eggplant Steaks

Recipe courtesy of Ree Drummond

Roasted Garlic Bread

Recipe courtesy of Jamie Deen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking