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Pan Con Manchego Recipe

Name: Level 6 Rooftop Restaurant Miamis PAN CON MANCHEGO Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 8 slices pan de cristal (or other thin, crisp ciabatta or baguette); 0.25 cups extra-virgin Spanish olive oil; 2 each ripe tomatoes (for rubbing/grating); 1 tsp sea salt; 0.5 tsp freshly ground black pepper; 8 oz Manchego cheese (aged 3–6 months), thinly sliced or shaved; 8 leaves fresh basil leaves (optional); 0.25 tsp Spanish pimentón (smoked paprika) (optional)

Inspired by Level 6 Rooftop Restaurant Miami

Time20m

Serves4

pan de cristal, tomato, spanish olive oil, manchego cheese

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Ingredients

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Pan & Assembly

8 slices pan de cristal (or other thin, crisp ciabatta or baguette)1/4 cups extra-virgin Spanish olive oil2 each ripe tomatoes (for rubbing/grating)1 tsp sea salt1/2 tsp freshly ground black pepper

Cheese & Garnish

8 oz Manchego cheese (aged 3–6 months), thinly sliced or shaved8 leaves fresh basil leaves (optional)1/4 tsp Spanish pimentón (smoked paprika) (optional)

Method

Pan & Assembly

Prepare bread

If your pan de cristal is not pre-sliced, cut into 8 even slices about 1/2–3/4 inch thick. Lightly toast the slices on a baking sheet under a broiler or in a 400°F (200°C) oven for 2–4 minutes per side until just crisped but not browned. Remove and let cool slightly.

Prep tomatoes

Halve the ripe tomatoes. For authentic Spanish style, grate the tomato halves on the large holes of a box grater into a bowl, discarding skins; alternatively, rub the cut tomato half directly onto each toasted bread slice to leave a thin layer of tomato pulp. Reserve about 2 tablespoons of the grated tomato juice to mix with olive oil if desired.

Oil & season

Brush or drizzle about 1/2 tablespoon (approximately 1/8 cup total across slices) of extra-virgin Spanish olive oil onto each slice so there is a light, even coating. If you reserved tomato juice, whisk it into the oil before drizzling. Sprinkle a light pinch of sea salt and a small grind of black pepper on each slice to taste.

Cheese & Garnish

Add Manchego

Divide the 8 oz of Manchego into 8 equal portions (about 1 oz / 28 g each). Place the thin slices or shavings of Manchego atop each tomato‑oiled slice so the cheese covers most of the surface but still allows some tomato to show through. If you prefer, warm the assembled slices under the broiler for 30–60 seconds to slightly soften the cheese (optional).

Finish & serve

If using, tear one basil leaf and place atop each tartine. Lightly dust with a tiny pinch of Spanish pimentón for aroma and color (optional). Drizzle any remaining olive oil over the completed toasts. Serve immediately while the bread is crisp and the cheese is at cool-room temperature or slightly softened.