Active Time
20 MIN
Total Time
3 HR 15 MIN
Serves : 4

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

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.

Make Ahead

The tomato jam can be refrigerated for 1 week.

Suggested Pairing

A tangy Belgian ale or sour is great with these summery sandwiches.

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