Roasted Coppa Sandwiches with Garlicky Mayo

This epic Ibérico sandwich can come together entirely on the grill, from the slow roast coppa to the melty, cheesy toasted bread. 

Serves: 6 




  • 1 31-42 oz. Campo Grande Coppa 
  • Freshly ground pepper 
  • Flaky salt 
  • ½ cup brandy
  • 1 lemon
  • 1½ cups water, divided 
  • 1 cup mayonnaise 
  • 3 Tablespoons whole grain mustard
  • 2 cloves garlic, minced
  • 2 onions, sliced into rings 
  • 12 slices sandwich bread 
  • 2 large tomatoes 
  • 12 slices cheese of choice.


  1. Remove any excess fat from the coppa and season with salt and pepper. 
  2. Whether you’re using a grill or the oven, first sear the coppa on all sides until golden brown over direct or high heat. 
  3. Place over indirect heat on a covered grill or in the oven at 300ºF and cook until the meat reaches 145ºF, around 1 hour for every 20 oz. of meat. 
  4. Mix brandy, lemon, ½ cup water, and salt in a small bowl. As the coppa cooks, rotate the meat every now and then and use a pastry brush to baste with the brandy mixture. 
  5. Once the meat is cooked through, remove from the oven or grill and let rest 10-15 minutes to absorb the juices. 
  6. While the meat is resting, mix mayonnaise, mustard, and garlic in a small bowl. 
  7. Using the residual heat from the grill or oven, cook the onion rings until soft. 
  8. Toast the bread and build each sandwich with mayo, meat, 2 onion rings, 3 tomato slices, and 2 slices of cheese. Place back on the grill or in the oven until the cheese is nice and melty. ¡Buen provecho!

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