Pan con Tomate is a Spanish classic that proves simplicity can be extraordinary. Crafted by Chef Johan Magnusson of Big Swede BBQ, this dish brings rustic flavors to the grill in the most satisfying way. At its heart, it’s grilled bread rubbed with fresh garlic and tomato, then finished with a drizzle of olive oil and a pinch of salt. Crisp, juicy, and vibrant—this appetizer is as welcoming on a weeknight table as on a festive spread.

The grill becomes the perfect tool for giving the bread its smoky edge and golden char. For a different take, the Summerset Griddle Pro delivers an even surface that toasts every slice to perfection, creating a contrast of crunchy exterior and tender crumb. That foundation lets the fresh tomato mixture shine, bursting with the sun-ripened flavor of Mediterranean dining.

Served alongside roasted meats, seafood, or even a spread of cheeses, Pan con Tomate balances bold grilled dishes with bright freshness. Its simplicity makes it versatile—whether plated as a starter, passed at gatherings, or enjoyed as a snack with a glass of wine. Every bite highlights how fire and fresh ingredients combine for something effortless and refined.

For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, across social media and explore his award-winning rubs and cookbook at BigSwedeBBQ.com.

Pan Con Tomate Ingredients

  • ​Rustic Bread
  • ​2 Rip Tomatoes
  • ​Spanish Olive Oil
  • Salt
  • Garlic
  • ​Jamón Iberico or Jamón Serrano (Optional)

Pan Con Tomate Directions

  1. Slice two super-ripe tomatoes in half—the riper, the better. Grate the flesh on a grater, but make sure to throw away the skin. Mix the grated tomatoes with two pressed garlic cloves and set aside. 
  2. Slice the bread and brush both sides with olive oil. Grill on medium-high heat. You want to ensure a good crust but not burnt bread. Grill both sides and transfer to a cutting board.
  3. Spoon the tomato/garlic mix on top of the bread, making sure to reach the edges of the grilled bread. Drizzle with Spanish olive oil and sprinkle with salt. The quality of both the olive oil and the salt will make a massive difference in the taste of the Pan Con Tomate. I like flaky sea salt for a richer flavor.
  4. Eat as is, or add some Jamón Iberico. You can also add anchovies or some marinated olives.

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com