Spanish sandwich with tomato-anchovy spread and iberico ham
A Spain-inspired sandwich with a savory tomato-anchovy spread, topped with Iberico ham and pecorino cheese, served with a shot of tomato-anchovy water.
What you need
How Maurice does it
- 1
Grate the red tomatoes into a bowl.
- 2
Open the can of anchovies and add them to the grated tomatoes.
- 3
Mash the anchovies and tomatoes together with a fork until well combined.
- 4
Pour the mixture into a fine sieve over a bowl. Press the solids with a spoon to extract as much liquid as possible. Keep the liquid and the solids separate.
- 5
Pour the collected liquid into a small glass and set aside (this is the 'tomato water with anchovy umami').
- 6
Heat a frying pan over medium heat and add 2 tbsp Liquid Gold.
- 7
Place the slices of bread in the pan and toast until golden brown on both sides, turning if needed. Place them on a cutting board.
- 8
Add a splash of Liquid Gold to the bowl with the reserved tomato-anchovy solids and mix well.
- 9
Divide the tomato-anchovy mixture evenly over two of the toasted slices of bread.
- 10
Top with slices of Iberico ham and then with thin slices of pecorino cheese.
- 11
Place the other two slices on top to close two sandwiches. Serve immediately with the tomato-anchovy water on the side.
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