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
Active:
25 min
Yield:
12 pieces
Level:
Easy
Total:
25 min
Active:
25 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.

My Private Notes

Add a Note
More from:

Have a Backyard BBQ

Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Cast Iron Skillet Corn Bread

Recipe courtesy of Alex Guarnaschelli

Grilled Cherry Tomato Chutney

Recipe courtesy of Bobby Flay

Tangy Tomato Brisket

Recipe courtesy of Ree Drummond

Southern-Style Bread Pudding

Recipe courtesy of Food Network Kitchen

Spicy Grilled Corn

Recipe courtesy of Melissa d'Arabian

Grilled Peach Iced Tea

Recipe courtesy of Food Network Kitchen

Grilled Corn with Basil Butter

Recipe courtesy of Bobby Flay

Cold Smoked and Grilled Salmon

Keawe Grilled Baby Back Ribs with Kona Coffee Bbq Grilling and Dipping Sauce

Recipe courtesy of Paul Herrlein

Browse Reviews By Keyword

          Latest Stories