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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!)