This pan con tomate recipe combines a crunchy garlic bread base with fresh grated tomatoes, creamy mozzarella, mixed greens, and salty prosciutto. Nan’s original garlic vinaigrette ties it all together, adding a clean, zesty flavor and doubling as a dipping sauce. Perfect for a light yet satisfying meal.
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Slice the loaf of bread and toast the slices until golden and crunchy.
Melt the butter in a pan and add the minced garlic. Cook until fragrant, then brush the garlic butter onto the toasted bread slices.
Grate the ripe tomatoes and spread them evenly over the garlic bread slices. Sprinkle with freshly ground black pepper and flaky sea salt.
Top each slice with torn pieces of fresh mozzarella and a slice of prosciutto.
In a bowl, toss the mixed greens with nan’s original garlic vinaigrette.
Serve the pan con tomate with the dressed greens on the side and extra garlic vinaigrette for dipping.
For extra crunch, you can lightly grill the prosciutto before adding it to the bread.
Use the freshest tomatoes and mozzarella for the best flavor.
If you don’t have nan’s garlic vinaigrette, you can make your own by mixing olive oil, minced garlic, lemon juice, and a pinch of salt.
Can I use a different type of bread?
Yes, you can use any crusty bread like ciabatta or baguette for this recipe.
What can I substitute for prosciutto?
You can use thinly sliced ham, turkey, or even omit it for a vegetarian version.
Can I make this recipe ahead of time?
It’s best to assemble the pan con tomate just before serving to keep the bread crunchy. You can prepare the ingredients in advance.
Is there a dairy-free alternative for mozzarella?
Yes, you can use a dairy-free mozzarella substitute or omit it entirely.
What other greens can I use instead of mixed greens?
You can use arugula, spinach, or any leafy greens of your choice.
