Pressed Coppa Sandwiches With Broccoli Rabe Pesto

INGREDIENTS FOR

BROCCOLI RABE PESTO
1 pound of broccoli rabe (rapini; About 1 large bunch)
Kosher salt
6 garlic cloves, smashed
1/4 cup of olive oil
1 teaspoon of crushed red pepper flakes
1/2 cup of finely grated Pecorino
2 teaspoons of honey

ASSEMBLY
8 slices of country-style bread
8 ounces of thinly sliced provolone cheese
4 ounces of thinly sliced sweet coppa or prosciutto
Olive oil (for skillet)


DIRECTIONS FOR

BROCCOLI RABE PESTO
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-inch pieces.
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.


ASSEMBLY
Build sandwiches with bread, provolone, coppa, and broccoli rabe pesto. Brush a large skillet with oil; heat over medium-low 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).
DO AHEAD: Pesto can be made 3 days ahead. Cover; chill.

Cooking Ideas

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