Bocadillo de Jamón

Toasted Jamón and Tomato Roll

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Preparation info

  • Difficulty

    Easy

  • 6

    Serves

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

BREAKFAST IN SEVILLE, THIS IS THE ULTIMATE SANDWICH: A TOASTED BREAD ROLL RUBBED WITH GARLIC AND TOMATO, WITH A FEW SLICES OF JAMÓN AND OLIVE OIL. IT’S FANTASTIC!

Ingredients

  • 6 small bread rolls — par-baked dinner rolls are perfect
  • 1 garlic clove, unpeeled
  • 100 ml ( fl oz) extra virgin olive oil
  • 3 ripe tomatoes, halved
  • 12 slices of jamón

Method

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 on a good amount of juice and pulp.

Place two slices of jamón on the bottom of each roll, then cover with the top half. Serve immediately and enjoy with gusto!