Serrano Ham and Tomato Bocadillo
Ingredients
- 2 pcTraditional French bread (halved)
- 2 pcGarlic (peeled)
- 2 pcRound tomato (very ripe)
- 4 tbspExtra virgin olive oil
- 200 gSerrano ham (thinly sliced)
- 2 pinchFleur de sel
Method
A crusty bread that cracks under the teeth, rubbed with garlic and ripe tomato. The fat of the Serrano ham begins to glisten against the warm bread.
- 1
Slice the French tradition bread in half lengthwise. Place it under the grill for 2 minutes until the crumb is warm and the crust is very crispy.
- 2
Peel the garlic clove. Rub it vigorously onto the warm bread crumb. It should wear down against the bread's texture to release its oils.
- 3
Cut the round tomato in half. Squeeze and rub the flesh directly onto the bread until the crumb is soaked with red pulp and becomes moist.
- 4
Drizzle a generous amount of extra virgin olive oil over the tomato. Add a pinch of fleur de sel along the entire length.
- 5
Lay the slices of serrano ham loosely. The ham shouldn't be packed down, allowing air to circulate and develop the aromas.
Frequently asked questions
How do you get this dish right?
- Don't use a knife for the tomato; squash it directly onto the crumb so the juice penetrates the core.
- The bread should be just warm enough for the ham fat to become translucent without cooking.
How long does this dish keep?
Eat immediately. The bread loses its crispness once in contact with the tomato after 15 minutes.
