Toasted jamon and tomato roll

Frank Camorra

 Photo: Marcel Aucar

This small, filled roll from Seville is the ultimate breakfast sandwich. As with any simple dish, you need the best ingredients: good crusty rolls, fragrant garlic, a sweet, juicy tomato and the best jamon you can lay your hands on. One espresso and two of these is the perfect start to the day.


8 small bread rolls 

2 garlic cloves, unpeeled

100ml extra virgin olive oil

4 ripe tomatoes, cut in half

16 slices of jamon


There are different types of jamon. The one I have used in this recipes is serrano, which is great for cooking and very affordable. 


Cut the bread rolls in half and lightly toast the cut sides.

Cut the garlic cloves in half. Rub the toasted sides of the rolls with the garlic to impart a generous but not-too-overwhelming flavour.

Drizzle a little olive oil over each toasted side, then rub each one with the cut side of tomato, using half a tomato for each roll, and leaving a good amount of juice and pulp.

Place two slices of jamon on the bottom of each roll, cover with the top half and serve immediately.