Tomato sandwiches
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Tomato sandwiches, or “pan con tomate” in Spanish, are a popular breakfast. Sure, you can find it on the starter menu of most dinner restaurants. Really quick to make and a good alternative to bacon and eggs.
Ingredients for four
4 thick slices of wheat bread; 4 overcooked slices of bread; 4 slices of bread with a crust of 1.5 cm thick; 4 slices of bread with a crust of 1.5 cm thick; tomatoes or 8 cherry tomatoes 1 clove of garlic 4 tbsp olive oil salt + black pepper if desired
Tip: The tomato has a very short harvest season in Finland. On the other hand, we hardly ever get decent quality tomatoes from Italy or Spain, thanks to the cheapness of the market. In this situation, it is not easy to find good quality tomato paste.
Make a crispy surface for the slices of bread. Split the garlic clove and brush the surface of the bread with the clove.
Cut the tomatoes and rub into the surface of the bread. Not in a sizzling way, but so that the juices and tomato flesh splatter. A generous splash of olive oil on top.
You can season with a pinch of salt and pepper if you like.
Seat the tomato slices as soon as they are still crispy around the edges.
The tomato slices are ready to eat.
