Smoked Ibérico Coppa Sandwich

Name: Smoked Ibérico Coppa Sandwich
Prep time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1.00 lb ibérico coppa; 3.00 tbsp. spg rub; 4.00 ea brioche buns; 0.50 cup mayo; 0.25 cup bbq sauce; 1.00 tbsp. vinegar; 2.00 cup slaw mix; 0.50 cup creamy dressing; 2.00 tbsp. butter

50 mins prepServes 4

A simple, smoky, and rich sandwich featuring beautifully marbled Campo Grande's Ibérico Coppa complemented by a SPG rub, creamy slaw, and BBQ aioli on toasted brioche buns.

4 servings

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Instructions

1. Smoke the Ibérico Coppa indirect at 250°F until it reaches an internal temperature of 145°F.

2. Let the Coppa rest for 10–15 minutes.

3. Slice the Coppa thin against the grain.

4. Mix mayo, BBQ sauce, and vinegar to make BBQ aioli.

5. Toast brioche buns in butter until golden.

6. Assemble the sandwich by layering BBQ aioli, sliced Coppa, and creamy slaw on the bottom bun.

7. Drizzle extra BBQ sauce on top if desired and cover with the top bun.

Smoked Ibérico Coppa Sandwich

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