Pan con tomato (bread with tomato paste)

Name: Pan con tomato (bread with tomato paste)
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 TABLESPOON Olive oil; 2 large, thick slices of brown bread (approx. 100 g each); 1 big tomato; 1 Garlic clove; 4 discs Serrano ham; 4 Anchovy fillets; 4–5 medium sized Kalamata olives; 25 g Manchego cheese

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 TABLESPOON Olive oil
2 large, thick slices of brown bread (approx. 100 g each)
1 big tomato
1 Garlic clove
4 discs Serrano ham
4 Anchovy fillets
4–5 medium sized Kalamata olives
25 g Manchego cheese

Directions

1
Heat 1 tablespoon of oil in a frying pan. Fry the slices of bread from both sides until golden brown, turning them over and taking them out. Clean, wash and cut the tomato into pieces. Peel garlic and cut into pieces.
2
Puree the tomatoes and garlic. Cut the ham in half lengthwise. Wash and drain the anchovies. Stone and roughly chop the olives. Slice cheese. Cut bread into strips about 3 cm wide and spread with tomato paste.
3
Cover 4 loaves each with cheese, ham and anchovies. Cover anchovy breads with olives. Serve everything. Serve with a good olive oil and sea salt.