Tomato-soaked bread, salty ham, and a sharp bite of aged cheese — brunch the way a Spanish market stall would do it.
- French baguette, split and lightly toasted.
- Pan con tomate, ripe tomato rubbed into the crumb.
- Serrano ham, sliced thin and draped cold.
- Manchego cheese, shaved over the top.
The baguette gets its crust from a hot oven, then the tomato does the rest — grated or rubbed straight onto the bread so it soaks in rather than sits on top. Serrano goes on last, folded rather than flattened, and the Manchego is shaved thin so it melts a little against the warm bread. It's a sandwich that behaves like a tapa: salty, bright, and gone in five minutes. Contains: gluten. May contain: dairy.
