Montaditos de Jamón y Tomate (Toasted Ham and Tomato Open Sandwiches)
Why this recipe works
- Crisp and juicy contrast: Toasted bread gives structure, while the rubbed tomato softens the surface without turning the whole slice soggy.
- Few ingredients, clear flavour: Ripe tomato, good olive oil and serrano ham each bring a distinct role, so the sandwich tastes balanced without needing a sauce.
- Ready in minutes: The only cooking is toasting the bread, making this a fast option for snacks, appetisers or a simple light lunch.
Get the most out of this recipe
Ingredient notes
- Use very ripe tomatoes: The tomato should be soft and juicy enough to coat the toast when rubbed across the surface.
- Choose good olive oil: Extra-virgin olive oil is a key flavour here, so use one with a clean, fruity finish rather than a neutral oil.
- Thinly sliced ham works best: Fine slices of serrano ham sit neatly on the toast and give a savoury finish without overwhelming the tomato.
Texture tips
- Toast the bread well: Aim for a firm, golden toast so it can absorb the tomato juices while still holding its shape.
- Use day-old bread: Slightly dry baguette toasts more evenly and gives a better base for the tomato and ham.
Make-ahead tips
- Keep components separate: Toast the bread ahead if needed, but keep the tomato and ham separate until just before serving.
- Assemble at the last moment: Rub with tomato, add oil and top with ham just before serving to preserve the crisp texture.
Authenticity notes
- Tapas-style serving: Montaditos are typically small, open or lightly topped bread bites served as part of a spread rather than as a large sandwich.
- Simple bar-style pairing: Serve with olives, Manchego or other small savoury plates for a relaxed Spanish-style appetiser.
Equipment you'll need
Ingredients
Instructions
- Slice the baguette into 10–12 thin pieces. Toast until golden and crisp.
- Cut the tomatoes in half and rub the cut side firmly over each toast so the flesh and juices soak in. Sprinkle lightly with the fine sea salt.
- Drizzle each piece with the extra virgin olive oil. Top with the serrano ham and serve straight away while the bread is still crisp.
Recipe notes
Tips
- Use very ripe tomatoes for the best flavour and enough juice to properly coat the toast.
- Toast the bread a shade darker than you think, as the tomato will soften it slightly once assembled.
Substitutions
- Replace Serrano ham with cured ham for a milder, less intense saltiness.
- Replace Baguette with crusty white bread, toasted, for a softer-centred bite.
Storage
- Refrigerate up to 1 days
- These are best eaten immediately. If needed, keep the toasted bread at room temperature and the tomato and serrano ham in the fridge, then assemble just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Gluten Wheat
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