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Preheat the oven to 180°C.
Slice 1 beef tomato into even-sized, and lay them on a kitchen towel on the board.
Season the slices with 0.5 tsp of smoked paprika, 0.5 tsp of sugar, and a generous pinch of salt on the board. Set aside ready for later.
Cut 1 ciabatta nearly all the way through the middle and open it out like a book on a medium tray. Bake for 5-6 minutes in the oven, until hot and crisp in places. Get on with the rest of the dish.
Cut and discard the root from a head of lettuce. Thinly slice what remains crossways.
Add 4 tbsp of mayonnaise to a large mixing bowl. Peel, then finely grate in 1 clove of garlic and beat everything together.
Transfer 3 tbsp of the mayo mix into a small bowl and toss the lettuce through what remains in the large bowl.
Spread the reserved mayo mix onto the ciabatta, then add 80g of ham, the tomatoes from earlier, and the lettuce mix.
Halve crossways and serve.