Pan Con Tomate with Jamon and Baby Cos Salad

Serves 2-3 (makes 1)
  • Steps
  • Ingredients



  • Coarsely grate the tomatoes into a large bowl, discarding the peel. Stir in the olive oil and season well with salt and pepper.
  • Split the baguette in half horizontally. Rub the garlic over all sides of the baguette.
  • Spoon the tomato mixture over the cut-sides of the baguettes. Top with the jamon, Manchego and basil (if using). Enclose baguette and cut into portions.
  • Serve with salad.


  • To make dressing, place tapenade, olive oil, vinegar and sugar in a jar. Season well with salt and pepper. Seal with lid. Shake well to combine.
  • Cut each lettuce into quarters and arrange on serving plates. Drizzle with dressing. Scatter with radish.
  • Serve with baguette.