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
Save Recipe Print
Grilled Tomato and Soppressata Bread
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
12 pieces
Level:
Easy
Total:
25 min
Prep:
15 min
Cook:
10 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

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Flour's Famous Banana Bread

Recipe courtesy of Joanne Chang

Gluten-Free Pumpkin Bread

Recipe courtesy of Shauna James Ahern

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Garlic Bread

Recipe courtesy of Rachael Ray

Tomato Bisque

Recipe courtesy of Food Network Kitchen

Sweet Corn Bread Pudding

Recipe courtesy of Alton Brown

Date Nut Spice Bread

Recipe courtesy of Ina Garten

Browse Reviews By Keyword