Spanish · Lunch
Spanish Tomato Bread with Olive Oil Sandwich (Low-Calorie)
Toasted rustic sourdough rubbed with garlic and ripe tomato, drizzled lightly with olive oil and finished with flaky salt. Built as an open sandwich topped with cucumber and arugula. Catalan-style pan con tomate reworked with smaller portions to keep calories moderate.
$2
8 minsPrep
4 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
285Calories
9.2gProtein
8.4gFat
46.1gCarbs
4.7gSugar
3.8gFiber
672mgSodium
0mgChol
1.2gSat Fat
385mgPotassium
51mgCalcium
2.6mgIron
0mcgVitamin B12
12.1mgVitamin C
vegan
vegetarian
low-calorie
low-calorie
Instructions
1
Prep
Halve the garlic clove. Grate the tomato on a box grater into a bowl, discarding the skin. Toast the sourdough slice in a dry skillet over medium heat for 2–3 minutes per side until deep golden brown with hollow-sounding crust.
2
Rub the hot toast with the cut garlic clove firmly until fragrant and slightly translucent, then spoon the grated tomato pulp over it to soak into the crumb.
3
Drizzle the olive oil evenly across the tomato, scatter the flaky salt over the top, layer cucumber slices and arugula, then plate immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g sourdough bread
- 22 medium tomato, about 150g total
- 2 clove2 clove garlic, halved
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp flaky salt
- 66 thin cucumber slices
- a small handful (about 10g) arugula
