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Pan Con Tomate with Prosciutto di Parma

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  • two slices of bread, bakery-style bread (French, Italian)
  • 1 clove garlic, gently smashed and sliced in half
  • 1 tomato
  • extra-virgin olive oil, use a good one (Temecula Olive Oil Company Citrus Reserve)
  • nice salt
  • a few thin slices of jamón Iberico or prosciutto di Parma or Serrano ham
  • a few thin slices of cheese, such as Mahon or Manchego or Zamorano


  1. Toast or grill the bread. I grilled it, but that was mostly to get the pretty grill marks for the picture. Toasting would be simpler and just as effective.
  2. Rub each slice of bread with the cut garlic.
  3. Cut the tomato in half (or cut off one-third of it). Squeeze the tomato over each slice making them nice and juicy. Drizzle each slice with olive oil and sprinkle with salt.
  4. Top with a few slices of the ham. Lay each piece down one at a time, allowing the meat to sort of form ripples so air pockets form between the layers. Top with the cheese. Close the sandwich and eat.
  • Prep Time: 8 minutes
  • Cook Time: 2 minutes