Pan con Tomate Garlic Bread
A twist of traditional Spanish Pan con Tomate
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 8 slices
- 1/2 loaf bread (a stiffer, dryer bread is best like sourdough)
- 4 Tbsp Sun-Dried Tomato Roasted Garlic Compound Butter softened (link in notes)
- 4 Tbsp garlic paste (see note)
Cut a loaf of bread in half vertically so that the two ends are separated. Set one half aside.
Using one half of the loaf, slice the bread in half lengthwise as if you are building a sub sandwich so that there is a top slice and a bottom slice.
Spread the softened butter across each bread piece, using more or less as necessary.
Spread the garlic paste on top of the butter.
Set your oven to broil and put a rack on the top most position. Place the bread either directly on the rack or on a baking sheet and place on the top rack directly under the heating coils. Leave the door slightly open.
Broil the bread until it reaches your desired doneness, approximately 3-5 minutes. Make sure that you are watching the bread as it cooks fast and can easily burn. Immediately remove the bread to a cutting board and cut into slices.
You can find garlic paste at your local grocery store near the fresh herbs in a tube along with other herbs and pastes.
The exact amount of butter and garlic paste that you need will vary with the exact size/shape of your bread.
Get the recipe for Sun-Dried Tomato Roasted Garlic Compound butter here! You can also add the ingredients individually to the bread above as follows: 4 Tbsp softened butter, 2 cloves roasted garlic, 1/4 tsp salt, and 2 Tbsp finely chopped sun-dried tomatoes (It tastes better when the flavors have melded into the butter, but this works!)