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Rustic Pan Con Tomate

Incredibly simple, yet wonderfully flavorful summer appetizer.


  • 2 large slices sourdough bread, about 1/2-inch thick
  • 2 ripe medium tomatoes, sliced
  • Vegetable oil oil
  • Extra virgin olive oil, for serving
  • Small bunch basil
  • Salt
  • Freshly ground black pepper


  1. Heat vegetable oil in a large NanoBond Skillet. Fry the bread slices on both sides until crispy and golden brown, 2 to 3 minutes per side.
  2. Place the fried bread on a serving plate top with a few tomato slices, basil leaves. Drizzle with extra virgin olive oil and sprinkle with salt and freshly ground black pepper