Pressed Coppa Sandwiches With Broccoli Rabe Pesto Recipe

Name: Pressed Coppa Sandwiches With Broccoli Rabe Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound broccoli rabe (rapini; about 1 large bunch); Kosher salt; 6 garlic cloves, smashed; 1/4 cup olive oil; 1 teaspoon crushed red pepper flakes; 1/2 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; Olive oil (for skillet)

Servings: persons

1 pound broccoli rabe (rapini; about 1 large bunch)
Kosher salt
6 garlic cloves, smashed
1/4 cup olive oil
1 teaspoon crushed red pepper flakes
1/2 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
Olive oil (for skillet)

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.", "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 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).", "DO AHEAD:"]

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound broccoli rabe (rapini; about 1 large bunch), Kosher salt, 6 garlic cloves, smashed, 1/4 cup olive oil, and more.

Yes, Pressed Coppa Sandwiches With Broccoli Rabe Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressed Coppa Sandwiches With Broccoli Rabe Pesto

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