Coppa and Manchego Cheese Sandwich with Roasted Tomatoes

Coppa is an Italian cured meat made from thinly sliced pork shoulder. It is a perfect meat for sandwiches and goes well with melted cheese (then again what doesn’t?)  I thought the tangy, Spanish Manchego cheese would go nicely with the flavors of the coppa.  I read online that coppa is usually seasoned with white wine before curing so I marinated the tomatoes in white wine, then roasted them in the oven.  I patted down the tomatoes a bit so that any wine vapor wouldn’t make the oven catch fire! The result was a wine infused roasted tomato and a fire-free kitchen.  On top of the roasted tomatoes I added a layer of basil and grilled it all together. I really liked the sourdough bread with the slightly sour/tangy manchego.  The roasted tomatoes provided sweet acidity and the pork was flavorful and a little smoky.  All the ingredients were nicely balanced and it was an all around tasty sandwich!

Coppa and Manchego Cheese Sandwich with Roasted Tomatoes
(makes 3 sandwiches)
Printable Version


  • 1/4 cup white wine
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 2 vine ripened tomatoes, sliced
  • 4-5 oz. coppa
  • 6 slices sourdough bread
  • 6 oz. manchego cheese, sliced
  • 1 handful basil
  • pepper to taste


  1. Put the tomato slices in a bag and pour in the white wine and garlic.  Let sit for 15 minutes.
  2. Drain the white wine and lay the tomatoes flat on a pan. Pat down with a cloth to soak up excess liquid. Brush with olive oil and pepper.
  3. In a 425F oven, bake the tomatoes for about 10 minutes until they are slightly dry.
  4. On one slice of bread, add the cheese, coppa slices, roasted tomatoes and basil.
  5. Grill on a foreman or panini grill until the cheese has melted.

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