Pressed Coppa Sandwiches with Broccoli Rabe Pesto

Ingredients for Pressed Coppa Sandwiches with Broccoli Rabe Pesto

• 450g broccoli rabe (rapini

• about 1 large bunch)

• Koshersalt

• 6 garlic cloves, smashed

• 60ml olivolja

• 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.

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