Snack · 10 min · spanish

Jamón Ibérico con Pan

Dinner decisions, handled: Jamón Ibérico con Pan pairs jamón ibérico with rustic bread for a 10-minute Spanish snack. It is weeknight cooking that still hits your targets — 3 grams of protein per serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 4 oz Jamón ibérico
• 2 thick slices Rustic bread
• 1 Ripe tomato
• 1 tbsp Olive oil
• 1 clove Garlic

Steps

1. Toast the bread slices until the edges are crisp but the crumb stays soft.
2. Rub the garlic clove firmly over the hot toast so it melts into the surface, then rub with the cut tomato until the pulp stains the bread.
3. Lay the jamón slices loosely over the tomato bread — let them fall in folds rather than flat, so they drape.
4. Drizzle with olive oil and serve at room temperature; jamón should never be served fridge-cold, which dulls its fat and aroma.
5. Pair with a few Marcona almonds or a glass of fino sherry if you have them — simple sides keep the jamón as the star.

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