Pressed Coppa Sandwiches with Broccoli Rabe Pesto

Ingredients for Pressed Coppa Sandwiches with Broccoli Rabe Pesto

• 450g broccoli rabe (rapini

• about 1 large bunch)

• Kosher salt

• 6 garlic cloves, smashed

• 60ml olive oil

• 1 teaspoon crushed red pepper flakes

• 120ml finely grated Pecorino

• 2 teaspoons honey

• 8 slices country-style bread

• 230g thinly sliced provolone cheese

• 110g thinly sliced sweet coppa or prosciutto

• Olive oil (for skillet)

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: Pesto can be made 3 days ahead. Cover; chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.