Jamón, manchego, tomato + olive oil toasted baguette

Jamón, manchego, tomato + olive oil toasted baguette

By
From
Chefs Eat Toasties Too
Makes
4
Photographer
Brendan Homan

I have travelled in Spain extensively, both working and holidaying there many times. I absolutely love the place, people, climate and especially the food. Whenever I am in Spain I stuff myself with tomato on bread with olive oil for breakfast, and I usually have a ham, tomato and cheese baguette to keep me going in the afternoon. This is my version of the two combined.

Ingredients

Quantity Ingredient
4 mini baguettes, sliced lengthways
80ml arbequina olive oil
2 garlic cloves, halved
8 small ripe truss tomatoes, halved
12 thin slices jamón ibérico de bellota
12 slices manchego
salt flakes

Method

  1. Heat a toasted sandwich press. Drizzle some of the olive oil inside a baguette and place it on the sandwich press to lightly toast the inside. Remove the baguette and gently rub the toasted surface with the cut garlic pieces. Repeat with the remaining three baguettes.
  2. Use a teaspoon to scoop the seeds and flesh from the ripe tomatoes and spread it on the inside of each baguette. Add four tomato halves per baguette, then three slices of jamón, three slices of manchego and some salt flakes.
  3. Close the sandwiches and rub some olive oil on the outside of each baguette. Heat a toasted sandwich press and cook the baguettes until crispy on the outside. Remove, cut the baguettes in half and serve.

Pro tips

  • Use the best-quality jamón you can afford. The real secret and thrill to this sandwich is the big chunks of tomato and the garlic aroma from rubbing the toast with a cut clove. Use the ripest and juiciest tomatoes you can get your hands on.
Tags:
Toasties
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