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
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:
- Remove any excess fat from the coppa and season with salt and pepper.
- Whether you’re using a grill or the oven, first sear the coppa on all sides until golden brown over direct or high heat.
- 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.
- 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.
- Once the meat is cooked through, remove from the oven or grill and let rest 10-15 minutes to absorb the juices.
- While the meat is resting, mix mayonnaise, mustard, and garlic in a small bowl.
- Using the residual heat from the grill or oven, cook the onion rings until soft.
- 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!
