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
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.
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.
The tomato jam can be refrigerated for 1 week.
A tangy Belgian ale or sour is great with these summery sandwiches.