Spanish · Lunch
Spanish Tomato Bread with Olive Oil Sandwich
Toasted rustic sourdough bread rubbed with ripe tomato and garlic, finished with fruity olive oil and flaky salt, the classic Catalan pan con tomate. Topped with tomato slices, manchego cheese, and parsley for a simple plant-based lunch built on texture and acidity.
$3
8 minsPrep
4 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
428Calories
12.4gProtein
23.1gFat
44.9gCarbs
7.4gSugar
6.2gFiber
1068mgSodium
26mgChol
5.3gSat Fat
512mgPotassium
312mgCalcium
2.1mgIron
0.2mcgVitamin B12
14mgVitamin C
vegetarian
low-calorie
high-fiber
gluten-free-adaptable
low-cholesterol
mediterranean
all-time-classics
quick-lunch
vegan
Instructions
1
Prep
Halve the ripe tomato and garlic clove. Slice the bread if needed. Thinly slice the manchego cheese and roughly chop the parsley.
2
Toast
Toast the bread slices in a dry skillet over medium heat for 2–3 minutes per side until golden and crisp at the edges.
3
Build
While hot, rub the cut garlic firmly over one bread surface, then rub the tomato half, pressing so pulp and juice soak into the crumb.
4
Finish
Drizzle with extra virgin olive oil and scatter flaky sea salt over the moist surface.
5
Assemble
Layer the manchego cheese and tomato slices over one toast slice. Scatter parsley over the top and close with the second slice.
6
Plate
Cut in half and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8 oz226g ripe tomato, halved
- 4 slices2.5 oz / 70g rustic sourdough bread
- 2 clove2 clove garlic, peeled and halved
- 2 tbsp30ml extra virgin olive oil, plus extra for drizzling
- 1/2 tsp1/2 tsp flaky sea salt
- 2 oz56g manchego cheese
- 4 tsp4 tsp fresh parsley
- 4 oz114g ripe tomato, for topping
