6 tablespoons extra virgin olive oil, plus more for brushing the bread
¼ teaspoon kosher salt
2 individual-sized baguettes, halved lengthwise
1 garlic clove, halved
5 ounces (15 to 16 thin slices) Prosciutto or Jamon Serrano (Spanish cured ham)
4 ounces thinly sliced Manchego cheese (use a cheese shaver at home)
Make the sauce: Preheat oven to 450°F. Quarter the tomatoes and blend in a blender or processor with the olive oil and salt until almost smooth.
Toast the bread: Brush both sides of each baguette with some oil, arrange on a baking sheet and bake until toasted and the tops are browned, 3 to 4 minutes.
Assemble the sandwiches: Remove the toasted bread from the oven and carefully rub both sides with the halved garlic. Spoon some of the tomato sauce on one half of each baguette (you may have a little left over), then arrange half the cheese and ham on each baguette. Close the sandwiches and enjoy while still warm.