For this Spanish classic, pan con tomate, grilling the bread gives it a hard outer crust that acts almost like a cheese grater when you scrape the tomato across its surface.

Eric Wolfinger
Source: EatingWell Magazine, June 2020


Recipe Summary

20 mins
20 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat a gas grill to medium, build a fire in a charcoal grill or build a campfire and let it burn down to medium heat (about 400 degrees F).

  • Brush or drizzle both sides of bread with 2 tablespoons oil. Grill the bread, flipping occasionally, until both sides are well toasted, 2 to 6 minutes total.

  • Rub one side of each piece of toast with garlic, then rub each piece with two tomato halves, squeezing so all the juice and pulp is released into the toast. (You should be left with just the skin.) Drape the toasts with serrano ham (or prosciutto), drizzle with the remaining 2 tablespoons oil and sprinkle with pepper, if desired.

Nutrition Facts

279 calories; protein 8.7g 17% DV; carbohydrates 24.8g 8% DV; exchange other carbs 1.5; dietary fiber 1.6g 7% DV; sugars 3.5g; fat 16.4g 25% DV; saturated fat 2.7g 14% DV; cholesterol 10mg 3% DV; vitamin a iu 472.9IU 10% DV; vitamin c 8.2mg 14% DV; folate 80.8mcg 20% DV; calcium 30.5mg 3% DV; iron 2mg 11% DV; magnesium 20.2mg 7% DV; potassium 190.1mg 5% DV; sodium 504.1mg 20% DV.