The excellent farmhouse bread (pa de pagès, in catalan) or frech bred (instead of), of many parts of Catalonia (and also Mallorca, etc.) serves as the base for many sauces and soups as well as for making sandviches (in catalan,entrepà) and the must: the emblematically simple yet magnificnet "pa amb tomàquet". Many typs of vegetables, tuna, ham, chese, sausages, omeletts, etc. are also use for this catalan sandwich.
1 slice of farmhouse bread (or bread roll, baguette, bagel, etc.)
1 very ripe tomato (summer!)
Place a siice of bread or toast on a plate. Cut the tomato in half and rub the cut face on the bread,starting near the crust (in catalna crosta) to help to disperse the juice. Only the skin should be left. Sprinkle with salt and douse generously with olive oil. Or, firs the oli and afetr salt- Maldon, etc.-
With salted or cooked ham sausages, preserved anchovies, tuna, fries fres fish. meat, among othe possibilities
I'ts delicios, and very easy to make it!