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Sunday, August 26, 2012

Pan Con Tomate, Jamon y Queso

By Juvy S. Iliwiliw

Take this sandwich up a notch, add another typical Spanish condiment-aioli (or garlic mayonnaise). You can make it from scratch or simply mix minced garlic  with store-bought mayo to your desired pungency.


You will need:

2 individual-sized baguettes (about 5 inches)
or 2 six-inch portions of a full-size baguette

1 garlic clove, peeled and halved

1 very ripe tomato

extra-virgin olive oil

6 to 8 slices jamon serrano

4 slices manchego cheese

Here's how:

1) Slice each baguette lengthwise to make 4 pieces of baguette. Toast lightly in the oven.

2) Rub a halved garlic clove on all 4 baguette slices. Do the same with the tomato-slice in half then rub on the bread. Let the baguette soak up all the juices.

3) Assemble sandwiches: Drizzle extra-virgin olive oil on the 2 base halves of the baguette slices. Top with jamon serrano and manchego cheese. Cover with remaining baguette slices.

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