Pa amb tomàquet – bread with tomato, ham, fuet and cheese
Slices of toasted country bread rubbed with ripe tomato, drizzled with olive oil and sprinkled with salt, with serrano ham, fuet (Catalan dry sausage) and manchego. A typical supper in Catalan homes; some rub the bread with garlic first, and it is also eaten with a Spanish omelette.
- 20 minTime
- 19 minHands-on
- 4Portions
- ≈ €2.35per portion
- 810kcal per portion
Ingredients for 4 portions
- 150 gProsciutto, sliced
- 100 gSalami, fuet, sliced
- 150 gManchego, sliced
- 500 gBread, country loaf, thickly sliced
- 4Tomatoes, ripe, halved
- 4 tbspOlive oil
- to tasteSalt
Method
- Slice the fuet and cheese and arrange them on a board with the ham.
- Toast the bread slices in a toaster, under the grill or in a griddle pan, until golden and crisp outside but still soft inside.
- Rub the cut side of the tomato halves over the warm bread, pressing lightly, until the bread is red and only the skin is left.
- Drizzle with olive oil, sprinkle with salt and serve straight away with the ham, fuet and cheese.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
