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Apr 2, 2023Liked by Sohla El-Waylly

Something I’ve been wondering for a while, every American chef I’ve seen do pan con tomate does this where they grate the tomato on a box grater, but in Spain don’t most people just rub a cut tomato on the crusty bread? The grated tomato gives you a much thicker layer of tomato on top, almost like a bruschetta, where the rubbed tomato is lighter, like a condiment. Do you think it’s a cultural difference, or is it a chef vs home cook thing?

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Apr 24, 2023Liked by Sohla El-Waylly

Great recipe, I'm going to try making it this weekend!

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