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Home Pan con tomate with jamon serrano

Pan con tomate with jamon serrano

Spanish Breakfast Quick Traditional Summer

In Catalonia this has been eaten as breakfast for generations: a thick slice of toasted bread rubbed with garlic and ripe tomato, drizzled with good olive oil and topped with thin slices of jamon serrano. It takes almost no effort, but the result is surprisingly full of flavor. Serve it on beautiful breakfast plates for a table moment that feels right immediately, whether you want a quick weekday breakfast or to surprise friends with a Spanish touch.

x_ckl_recipe_markerPan con tomate with jamon serrano Pan con tomate is one of the simplest and most satisfying dishes in Spanish cuisine. Toasted bread, ripe tomato, olive oil and a pinch of salt. You need nothing more. How to make pan con tomate with jamon serrano? Breakfast Spanish 6 servings 10 min 5 min 15 min

Cut the bread into slices about 1.5 cm thick. Preferably use a rustic sourdough or farmhouse loaf, because the open crumb soaks up the tomato juice better than a fine white bread.
Toast the slices in a grill pan or under the oven grill at 220°C (fan) for 4 to 5 minutes, until the bread is crisp and light golden brown. A well-toasted surface is essential: it holds the tomato and gives a subtle smoky note.
Halve the garlic cloves and rub the cut side firmly over the warm, toasted bread. The heat opens the bread’s pores so the garlic flavor sinks in. Use as much or as little garlic as you like.
Halve the ripe beef tomatoes. Rub the cut side of the tomato firmly and slowly over the bread so the flesh and juice are worked into it. Discard the empty tomato skins. Choose really ripe tomatoes: the riper, the more flavor and juice.
Drizzle each slice generously with extra virgin olive oil. Sprinkle a pinch of coarse sea salt over. The olive oil ties the flavors together and gives the dish its characteristic richness.
Lay the slices of jamon serrano loosely on the bread. Fold them lightly so they keep some volume. That way each bite gives you bread, tomato and ham at once.
Serve immediately on a breakfast plate. Pan con tomate doesn’t wait: the bread will go soft if it sits too long, so eat it right after you’ve assembled everything.

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Recipe

Pan con tomate with jamon serrano

Pan con tomate is one of the simplest and most satisfying dishes in Spanish cuisine. Toasted bread, ripe tomato, olive oil and a pinch of salt. You need nothing more.

Course	Breakfast
Kitchen	Spanish
Servings	6 servings

Preparation time

Preparation time	10 min
Time in oven	5 min
Total	15 min

Equipment

Grill Pan or oven rack
Cutting Board
Bread Knife
Breakfast Plate

Ingredients

6 thick slices rustic sourdough or farmhouse bread
3 ripe beef tomatoes
2 garlic cloves
6 tbsp extra virgin olive oil
1 tsp coarse sea salt
120 g jamon serrano, thinly sliced

How to make pan con tomate with jamon serrano?

Cut the bread into slices about 1.5 cm thick. Preferably use a rustic sourdough or farmhouse loaf, because the open crumb soaks up the tomato juice better than a fine white bread.
Toast the slices in a grill pan or under the oven grill at 220°C (fan) for 4 to 5 minutes, until the bread is crisp and light golden brown. A well-toasted surface is essential: it holds the tomato and gives a subtle smoky note.
Halve the garlic cloves and rub the cut side firmly over the warm, toasted bread. The heat opens the bread’s pores so the garlic flavor sinks in. Use as much or as little garlic as you like.
Halve the ripe beef tomatoes. Rub the cut side of the tomato firmly and slowly over the bread so the flesh and juice are worked into it. Discard the empty tomato skins. Choose really ripe tomatoes: the riper, the more flavor and juice.
Drizzle each slice generously with extra virgin olive oil. Sprinkle a pinch of coarse sea salt over. The olive oil ties the flavors together and gives the dish its characteristic richness.
Lay the slices of jamon serrano loosely on the bread. Fold them lightly so they keep some volume. That way each bite gives you bread, tomato and ham at once.
Serve immediately on a breakfast plate. Pan con tomate doesn’t wait: the bread will go soft if it sits too long, so eat it right after you’ve assembled everything.

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The quality of your ingredients determines everything here. Choose tomatoes that are truly ripe, preferably at room temperature and never straight from the fridge. Cold tomatoes lose aroma and yield less juice. A good extra virgin olive oil can be fruity and slightly peppery: that contrast makes the dish interesting. Use coarse sea salt instead of fine salt, as it gives little crunchy flakes on the bread. And toast the bread just before serving, because warm bread soaks up the tomato juice better than bread that has cooled.

You can easily omit the jamon serrano for a vegetarian version. Delicious with a little grated manchego on top, or with a splash of sherry vinegar for extra acidity. If you can’t find beef tomatoes, use ordinary ripe tomatoes by weight: 3 small tomatoes for 2 large. The bread can also go in a regular toaster instead of the grill pan, but the grill marks add a slightly smoky flavor that suits the Spanish character of the dish. Leftovers of the tomato mixture can be kept for up to one day covered in the fridge.