Recipe courtesy of Jose Andres
Pan con Tomate with Jamón Ibérico
- Level: Easy
- Yield: 8 to 10 servings
- Total: 10 min
- Active: 10 min
Ingredients
1 loaf pan de cristal (or thin ciabatta), sliced in half lengthwise (see Cook’s Note)
Spanish extra-virgin olive oil, as needed
2 beefsteak tomatoes, slightly overripe is perfect
Flaky Maldon salt
Jamón ibérico, sliced
Directions
- Preheat a griddle or griddle pan.
- Drizzle the inside of each side of the pan de cristal with a bit of olive oil. Place the bread on the griddle, cut-side down, and toast the bread until slightly charred and crispy. Transfer to a cutting board.
- Slice the tomatoes in half and rub and squeeze them onto the inside of the crusty bread until the bread is coated with the pulp of the tomato. Drizzle with more olive oil, season with the flaky Maldon salt. Place the slices of Jamón ibérico on top. Slice the bread into 2-inch portions and serve.
Cook’s Note
A thin ciabatta will work as well if pan de cristal cannot be located. Pan de cristal (or glass bread) is airy and slightly crispy making it perfect for pan con tomate. Be sure to use a bread that isn’t too “bready” for this to fully enjoy each component of this Spanish tapas classic.