Pressed Coppa Sandwiches with Broccoli Rabe Pesto
Toasted sandwiches featuring a homemade broccoli rabe pesto, layered with provolone cheese and sweet coppa or prosciutto. The sandwiches are pressed until golden and melty, while the pesto brings a perfect balance of bitter greens, garlic, and a touch of honey.
Ingredients
- •1 pound broccoli rabe (rapini; about 1 large bunch)
- •1 teaspoon Kosher salt
- •6 cloves garlic cloves, smashed
- •¼ cup olive oil
- •1 teaspoon crushed red pepper flakes
- •½ cup finely grated Pecorino
- •2 teaspoons honey
- •8 slices country-style bread
- •8 ounces thinly sliced provolone cheese
- •4 ounces thinly sliced sweet coppa or prosciutto
- •2 tablespoons Olive oil (for skillet)
Cooking Instructions
- 1.
Cook broccoli rabe in a large pot of boiling salted water until bright green, about 30 seconds; drain (reserve pot). Transfer to a bowl of ice water to cool. Drain. Squeeze out water; cut into 1" pieces.
5 min
- 2.
Combine broccoli rabe, garlic, oil, and red pepper flakes in reserved pot. Cook over low heat, stirring often, until broccoli rabe is very soft, 40-50 minutes. Let pesto cool slightly. Mix in Pecorino and honey.
50 min
- 3.
Build sandwiches with bread, provolone, coppa, and broccoli rabe pesto. Brush a large skillet with oil; heat over mediumlow heat. Working in batches and brushing skillet with oil as needed, add sandwiches to pan, cover with foil, and place a heavy skillet on top. Cook until bread is toasted and cheese melts, 4-5 minutes per side (you can also use a lightly oiled panini press).
10 min
- 4.
DO AHEAD: Pesto can be made 3 days ahead. Cover; chill.
