Recipe courtesy of Justin Chapple

Pan Con Tomate with Jamon and Cheese

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings



  1. Preheat a grill or grill pan over high heat.
  2. Brush the bread with olive oil and grill, turning, until lightly charred on both sides, about 6 minutes. Transfer to a plate and immediately rub the bread on both sides with the garlic clove.
  3. Meanwhile, working over a bowl, grate the cut sides of the tomato on a box grater until only the skin remains; discard the skin. Stir in 1 tablespoon of olive oil and season with salt and pepper.
  4. Spoon some of the tomato pulp onto each toast and top with the speck, if using, and Manchego cheese. Sprinkle with flaky sea salt and serve.