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Pressed Coppa Sandwiches with 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
- 8 slices country-style bread
- 8 ounces thinly sliced provolone cheese
- 4 ounces thinly sliced sweet coppa or prosciutto
- Olive oil (for skillet)
Directions:View on Epicurious
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