Spanish · Lunch
Spanish Cured Ham Sandwich (Low-Calorie)
A Spanish open-faced sandwich built on toasted rustic bread rubbed with fresh tomato and garlic, topped with seared lean pork loin, arugula, and finished with olive oil and sea salt. This pan con tomate variation uses roasted pork in place of cured ham to keep calories modest while maintaining authentic character.
$4
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
390Calories
32.1gProtein
18.9gFat
21.8gCarbs
3.2gSugar
2.5gFiber
693mgSodium
72mgChol
4.7gSat Fat
712mgPotassium
62mgCalcium
2.9mgIron
0.9mcgVitamin B12
12.1mgVitamin C
low-calorie
low-cholesterol
gluten-free-adaptable
low-carb
low-calorie
Instructions
1
Prep
Pat the pork loin dry with paper towel and season both sides with flaked sea salt and black pepper.
2
Sear
Heat 1 tsp olive oil in a small skillet over medium-high heat and sear the pork for 2 minutes per side until golden brown and no longer pink inside.
3
Rest
Transfer the pork to a plate and let rest for 5 minutes.
4
Build
Toast the sourdough slice in a dry skillet over medium heat for 2–3 minutes per side until golden and crisp. Rub the cut tomato firmly over the toast until pink and pulpy, then rub the garlic clove over it. Scatter arugula on top, arrange pork slices over it, drizzle with remaining olive oil, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pork loin chop
- 2 slice80g sourdough bread
- 11 medium (120g) tomato
- 2 clove2 clove garlic
- 3 tsp14ml olive oil
- 1/2 tsp1/2 tsp flaked sea salt
- 1/4 tsp1/4 tsp black pepper
- a few arugula leaves (10g)
