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

Recipe for Roasted Ibérico Pork Collar "Coppa" Sandwiches with Garlicky Mayo

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Una publicación compartida de Campo Grande (@eat.campogrande)

Ingredientes

• 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.

Preparation

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!