Eduardo Garcia's Grilled Pan con Tomate

Grilled Pan con Tomate

byEduardo Garcia
Total 10 mins, includes cooling time
Active 10 mins
Makes 4 to 6 servings
  • Four 1-inch-thick slices ciabatta (sliced crosswise)
  • 8 tablespoons extra-virgin olive oil
  • 1 clove garlic, smashed
  • 1 on-the-vine tomato, halved through the equator
  • 1 teaspoon cracked coriander seeds
  • 1/2 teaspoon flake salt
    1. Preheat a grill or grill pan to medium-high heat.
    2. Drizzle one side of each slice of bread evenly with 1 tablespoon of the olive oil.When the grill is ready, grill the bread until evenly browned and charred in a few spots, about 1 minute per side. Remove the bread to a plate and rub each slice with the garlic clove. Rub the cut side of the tomato on one side of each slice of bread being sure to squeeze out some of the juice and pulp as you do. (Use 1 tomato half for every 2 slices of bread.) Drizzle the top of each slice with an additional 1 tablespoon of the remaining olive oil. Sprinkle evenly with the coriander seeds and flake salt. Cut each slice in half and serve warm.