Man I wish I could find reasonably priced jamón in the states. Anyone? The "bocadillo with jamón" recipe says "sometimes the bread is moistened by rubbing the

Man I wish I could find reasonably priced jamón in the states. Anyone? The "bocadillo with jamón" recipe says "sometimes the bread is moistened by rubbing the cut side of a tomato onto the bread, or drizzling some olive oil – or both.". I'm only familiar with the Barcelona area, but I've never seen it made without the tomato and the Spanish put olive oil on everything. As he says, it will be pretty dry without at least tomato or oil.