Coppa and Manchego Cheese Sandwich with Roasted Tomatoes

(makes 3 sandwiches)


  • 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.