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).
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 12 pieces
Ingredients
1 baguette (about 22-inches long), sliced in half lengthwise
1 tablespoon extra-virgin olive oil, plus more for brushing
Kosher salt
2 ounces thinly sliced soppressata
1 large clove garlic, halved
1 large ripe tomato, halved
1/2 small bunch mint, leaves roughly chopped
1/2 small bunch parsley, leaves roughly chopped
1 teaspoon red wine vinegar
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.
