Pan con Tomate, Jamon y Queso

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.

Serves 2  Prep Time 10 minutes

2 individual-sized baguettes (about 6 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

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.

Photography by Louie Aguinaldo | Recipe by Johanna de Larrazabal-Blanco of 80breakfasts.blogspot.com | Styling by Angelo Comsti