Bocadillo de Jamón

• 6 small bread rolls — par-baked dinner rolls are perfect
• 1 garlic clove, unpeeled
• 100 ml (

Cut the bread rolls in half and lightly toast on both sides — the bread should just begin to crisp up but not gain any colour.

Cut the garlic clove in half. Rub the toasted surface of the bread with the garlic to impart a generous but not overwhelming flavour. Drizzle a little olive oil over each toasted side of the bread, then rub each roll with the cut side of one tomato half, leaving