Pan con Tomate and Jamón Panini
A Spanish-inspired panini that captures the essence of pan con tomate—crusty bread rubbed with ripe tomato, garlic, and olive oil—layered with silky jamón ibérico and creamy burrata. Pressed until the bread turns golden and crispy, it's a sophisticated take on a beloved tapas classic.
Steps
Before you start
- Have jamón ibérico sliced paper-thin (ask the deli counter)
- Slice the tomato just before assembly so it doesn't weep into the bread
- Preheat your panini press or skillet to medium-high heat
Prepare the bread
- Split each ciabatta roll in half horizontally, creating a top and bottom.
- Lay both halves cut-side up on your cutting board.
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Ready when: Rolls are cleanly halved
Tip: Use a serrated knife and a gentle sawing motion to avoid compressing the crumb
Rub bread with tomato and garlic
- Working on the bottom halves, rub the cut surface firmly with the tomato half until the bread is deeply stained and absorbs the juice and seeds.
- Do the same on the top halves.
- Then gently rub the cut sides of the garlic clove across both surfaces to infuse garlic flavor.
- Drizzle ¾ teaspoon (about 4 ml) of olive oil over each of the four interior bread surfaces, then season with a pinch of sea salt and cracked pepper.
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Ready when: Bread surfaces are deeply rubbed and lightly glistening with oil
Tip: Don't oversoak the bread—let the tomato's natural moisture and the gentle rubbing do the work so it stays crispy
Layer the fillings
- On each bottom half, arrange about half the jamón ibérico slices loosely (they should stay somewhat draped and delicate).
- Top with half of the torn burrata pieces, spacing them so they'll melt evenly.
- Season with a very light pinch of salt and pepper.
- Close each sandwich with its top half, pressing gently.
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Ready when: Sandwiches are assembled and closed
Tip: Don't pack the jamón—it should stay gossamer and tender, not compressed
Press the paniniOven 375°F / 190°C
- Heat your panini press to medium-high (around 375°F / 190°C) and lightly brush or spray the exterior surfaces of both sandwiches with the remaining olive oil (about ¼ teaspoon / 1 ml per side).
- Place both sandwiches on the hot press and close gently (don't slam it down).
- Press for 2–3 minutes until the bread is golden brown and crispy, and you can hear the burrata beginning to soften inside.
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Ready when: Bread is deep golden brown and crispy; cheese softens slightly (you'll hear it in the press)
Tip: If using a skillet instead, press down with a cast-iron or weighted lid for even browning, then carefully flip and press the other side for 1–2 minutes
Rest and serve
- Remove the panini from the press and let them rest on a cutting board for 1 minute.
- This allows the cheese to set just slightly so it won't spill out when you bite in.
- Serve immediately while the bread is still warm and crispy.
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Ready when: Panini have cooled slightly but remain hot
Tip: Serve with a small glass of fino sherry or a crisp white wine to echo the Spanish theme
Good to know
Tips
- For authentic pan con tomate, use a tomato that's almost overripe—high acidity and natural juices matter more than perfect appearance
- Keep all ingredients at room temperature except for the burrata, which can come straight from the fridge; the press will warm everything
- If your panini press doesn't close all the way due to the cheese filling, that's fine—just press gently and cook slightly longer
- The Spanish pairing: serve with a glass of fino sherry, vermouth, or albariño wine
Storage & reheating
Best eaten fresh. Leftover panini can be kept in a sealed container in the refrigerator for up to 1 day but will lose crispness. Reheat gently in a low oven (300°F / 150°C) for 5–7 minutes to restore some crispness.
Substitutions
- burrata cheese → fresh mozzarella (fior di latte) or ricotta. Burrata adds richness and creaminess; mozzarella will be firmer and less creamy but still delicious. Ricotta won't hold together as well but adds tangy richness.
- jamón ibérico → jamón serrano or prosciutto di Parma. Jamón ibérico has a distinctive nutty, complex flavor; serrano is slightly leaner and more subtle, while prosciutto di Parma adds Italian flair.
- ciabatta rolls → sourdough rolls or focaccia wedges. Ciabatta's airy crumb and crispy crust are ideal, but sourdough offers tang, and focaccia adds herby richness.
- ripe Roma tomato → roasted red pepper (jarred), patted dry. Shifts the flavor slightly sweeter and smokier, but maintains the juicy element that defines pan con tomate.
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- Meal
- Lunch
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- Spanish
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- VegetarianHalal
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