Chef Wesley Genovart makes this sandwich with Cloud 9 cheese from a local Woodcock Farm, but any soft Camembert-style cheese works.
Slideshow:More Sandwich Recipes
8 medium tomatoes (3 1/2 pounds), cut into 6 wedges each
6 tablespoons extra-virgin olive oil
6 thyme sprigs
5 garlic cloves, crushed
2 teaspoons kosher salt
2 teaspoons sugar
8 slices of sourdough bread, cut from a round loaf
Extra-virgin olive oil, for drizzling
8 ounces sliced soppressata
6 ounces chilled Camembert cheese, thinly sliced
4 cups torn frisée
How to Make It
Step 1 Make the tomato jam
Preheat the oven to 325°. Line a rimmed baking sheet with foil. Combine all of the ingredients on the foil and toss to coat the tomato wedges. Bake for about 3 hours, stirring occasionally, until the tomatoes are deeply caramelized. Discard the thyme and garlic and let cool.
Step 2 Make the sandwiches
Arrange the bread on a baking sheet and drizzle with olive oil. Toast until golden, about 8 minutes. Spread some of the tomato jam on half of the toasts and top with the soppressata, cheese and frisée. Close the sandwiches and serve.
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