Pan Con Tomate Paired With Summer Corn Salad

A simple yet delectable way to enjoy our delicious Reserve Pain de Campagne loaf as part of a light lunch.

  • 1 Piece of La Brea Bakery Reserve Pain de Campagne (Sliced 1 inch Thick, Toasted)
  • 1 Clove Garlic, Cut in Half
  • 1 Vine Ripened Tomato, Cut in Half
  • 1 oz Feta Cheese, Crumbled
  • 1 tsp Fresh Dill
  • 1 Head of Butter Lettuce
  • 2 Tbsp Fresh Corn, Cooked and Cut from Husk
  • 1 Tbsp Favorite Citrus Vinaigrette
  • Salt and Pepper to Taste
  1. Grill bread on flame grill or grill pan.
  2. Rub with cut end of garlic and then rub again with cut end of tomato.
  3. Top with feta, dill and finish with salt and pepper.  Set aside.
  4. In a bowl mix lettuce, corn, salt and pepper, and drizzle with vinaigrette.  Gently mix.
  5. To serve, add salad to small bowl and place Pan Con Tomate on side.