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?
Pan con Tomate & Croquetas de Jamon
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?
Great recipe, I'm going to try making it this weekend!