Recipes › Sandwich › Coppa and Pecorino Sandwich Recipe

Coppa and Pecorino Sandwich Recipe

Recipe by Pedro M. A. Neves

This classic Italian sandwich combines thinly sliced coppa—a cured pork shoulder with rich marbling and subtle spice—with sharp aged pecorino cheese on rustic bread. The Coppa and Pecorino Sandwich Recipe represents authentic Roman street food, where quality cured meat and cheese need little embellishment. A drizzle of fruity olive oil and fresh herbs complete this satisfying, no-cook meal.

Ingredients

• 200g (7 oz) coppa, thinly sliced
• 100g (3.5 oz) aged pecorino romano, thinly shaved or sliced
• 1 ciabatta loaf (about 300g / 10.5 oz), halved lengthwise
• 30ml (2 tablespoons) extra virgin olive oil
• 15ml (1 tablespoon) aged balsamic vinegar
• 2 medium tomatoes, sliced
• 8-10 fresh basil leaves
• 1 teaspoon freshly cracked black pepper
• ¼ teaspoon sea salt
• 2 pinches dried oregano (optional)

Instructions

1. Slice the ciabatta loaf in half lengthwise and lightly brush the cut sides with extra virgin olive oil.

2. Layer the coppa slices evenly on the bottom half of the bread, slightly overlapping each slice.

3. Arrange fresh tomato slices over the coppa layer, lightly seasoning with salt and oregano.

4. Scatter shaved pecorino cheese over the tomato layer, using a vegetable peeler or mandoline for thin, delicate slices.

5. Tear fresh basil leaves and distribute them evenly over the cheese.

6. Drizzle the balsamic vinegar over the filling, then grind fresh black pepper across the entire surface.

7. Top with the upper half of the ciabatta, pressing gently but firmly to set the layers.

8. Cut the sandwich diagonally into two equal triangles using a serrated knife with smooth, confident cuts.

Substitutions

• For vegetarian: replace coppa with roasted red peppers or grilled eggplant
• For dairy-free: omit pecorino or substitute with dairy-free hard cheese alternative
• For gluten-free: use a sturdy gluten-free ciabatta or focaccia-style bread
• For milder flavor: use younger pecorino toscano instead of aged pecorino romano

Tips

• Slice the coppa and pecorino just before assembly to preserve texture and prevent curling or drying
• Use a high-quality aged balsamic vinegar; it adds depth without requiring dilution
• Serve immediately after assembly to maintain bread structure and prevent sogginess from tomato moisture

This sandwich draws from Roman and Central Italian tradition, where cured meats and sharp cheeses form the foundation of quick, satisfying meals. Coppa, traditional to Emilia-Romagna and other regions, pairs naturally with pecorino romano, the iconic hard cheese of Lazio, reflecting Italy's regional food identity.

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