Pan con tomate with iberico ham and anchovies

What goes in

• 4 slices rustic bread (about 1 cm thick)
• 120 ml extra virgin olive oil
• 4 anchovy fillets in oil (plus more for topping)
• 2 garlic cloves
• 1 lemon (peel only, in strips)
• 2 large ripe tomatoes (about 300 g)
• 1/2 tsp coarse salt
• 80 g Iberico ham, thinly sliced
• 6 anchovy fillets for topping

How to do it

1. 01

   Heat the olive oil in a small pan over low heat. Add 1 anchovy and let it melt into the oil.

2. 02

   Add the crushed garlic cloves and lemon peel. Let gently simmer for about 10 minutes.

3. 03

   Strain the infused oil through a colander into a bowl and let it cool.

4. 04

   Meanwhile, toast the bread slices until golden.

5. 05

   Grate the tomatoes into a bowl using a box grater. Discard the skins.

6. 06

   Mix part of the cooled infused oil into the grated tomato and season with coarse salt.

7. 07

   Spread the tomato mixture onto the toasted bread.

8. 08

   Layer Iberico ham slices on top, then top with anchovy fillets.

9. 09

   Drizzle with a little more infused oil if desired and serve immediately.