Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Grilled Tomato and Soppressata Bread
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 12 pieces
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 203
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 7 mg
- Sodium
- 519 mg
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
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 203
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 7 mg
- Sodium
- 519 mg
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.
