Name: Pressed Coppa Sandwiches with Broccoli Rabe Pesto
Yield: Makes 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)

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Pressed Coppa Sandwiches with Broccoli Rabe PestoGentl & Hyers

When working with big flavors, you don't need big quantities. "There's something to be said for restraint," says chef Chris Kuziemko of Chicago's Publican Quality Meats, a butcher shop that uses house-cured meat to make incredible sandwiches. Take his lead and swap the grocery store cold cuts for a special cured meat like soppressata or prosciutto, and indulge in a quality cheese. You'll build something beautiful without having to supersize. Just be sure to balance all the bold notes: In this pulled-back panino, Kuziemko uses a sharp provolone to cut the fat and the slightly sweet flavor of the coppa, and honey to temper the spicy-bitter broccoli rabe pesto. Because when no single ingredient dominates, each one can shine.

Recipe information

Yield
Makes 4 servings

Ingredients

Broccoli rabe pesto:

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

Assembly:

8 slices country-style bread

8 ounces thinly sliced provolone cheese

4 ounces thinly sliced sweet coppa or prosciutto

Olive oil (for skillet)

Preparation

For broccoli rabe pesto:
Step 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.
Step 2
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.
For assembly:
Step 3
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).
Step 4
DO AHEAD: Pesto can be made 3 days ahead. Cover; chill.

TagsSandwich Italian European Broccoli Rabe Vegetable Pecorino Cheese Dairy Provolone Prosciutto Ham Meat Main Lunch Dinner Nut Free Simmer Fry Cast Iron Skillet Bon Appétit

Recipe notes

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