Pan con Tomate — the Real Spanish Way

Method

1. 1
   Preheat the oven to 180°C (350°F). Place the bread slices in the oven and toast for 5 minutes. They should be lightly golden and crispy but still slightly soft inside.

   💡 Tip

   The bread needs to be hot to absorb the tomato properly. Too soft and the juice slides off without soaking in.
2. 2
   Cut the garlic clove in half and rub vigorously over each slice. Cut the tomato in half and rub each slice firmly so the juice and pulp soak right into the bread. The bread should turn red.

   💡 Tip

   Rub the tomato slowly and firmly. This isn't a symbolic gesture: rub until the tomato is almost empty and the bread is deeply red. The redder, the better.
3. 3
   Drizzle olive oil over each slice. Add a pinch of fleur de sel. Tear the ham into strips by hand and lay on the bread. Add a few basil leaves. Eat immediately.

   💡 Tip

   This dish doesn't wait. The bread goes soggy and loses its crunch within minutes. Serve and eat straight away.