Pressed Coppa Sandwiches With Broccoli Rabe Pesto
This delicious sandwich recipe features tender broccoli rabe pesto packed with flavor, along with gooey provolone cheese and savory coppa, all layered between slices of crusty bread. The hearty and satisfying combination is perfect for a tasty lunch or a cozy dinner option.
— Constant Cookbook
Ingredients
- 1 broccoli rabe (rapini; About 1 large bunch)
- Kosher salt
- 6 garlic cloves, smashed
- 1/4 olive oil
- 1 crushed red pepper flakes
- 1/2 finely grated Pecorino
- 2 honey
- 8 slices country-style bread
- 8 thinly sliced provolone cheese
- 4 thinly sliced sweet coppa or prosciutto
- Olive oil (for skillet)
Instructions
- 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.
- 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.
Yield
4
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