Spanish · Lunch
Spanish Tomato Bread with Olive Oil Sandwich (Gluten-Free)
Toasted gluten-free country bread rubbed with garlic and ripe tomato, then finished with fruity olive oil and flaky salt in the Catalan pan con tomate style. Served open-faced with fresh parsley, this simple vegetarian sandwich highlights ripe tomato pulp against crisp, olive-oil-soaked crumb.
$3
8 minsPrep
4 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
287Calories
5.8gProtein
18.9gFat
26.2gCarbs
5.5gSugar
4.1gFiber
502mgSodium
0mgChol
2.7gSat Fat
495mgPotassium
45mgCalcium
1.2mgIron
0mcgVitamin B12
18mgVitamin C
vegetarian
gluten-free
low-calorie
gluten-free
Instructions
1
Prep
Halve the tomato and garlic clove. Toast the bread in a dry skillet over medium heat for 3-4 minutes, turning once, until golden and crisp.
2
Build
While warm, rub the cut garlic firmly over the toast until fragrant. Rub the cut tomato over the toast, pressing to release pulp and juice until skin remains.
3
Finish
Drizzle olive oil over the tomato toast, scatter flaky salt and parsley on top, and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 sliceabout 40g gluten-free country-style bread
- 11 oz150g, about 1 large ripe tomato
- 2 clove2 clove garlic, peeled
- 2 tbsp30ml extra virgin olive oil
- 1/2 tsp1/2 tsp flaky salt
- 2 tsp2 tsp fresh parsley
