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Pressed Coppa Sandwiches with Broccoli Rabe Pesto


Pressed Coppa Sandwiches with Broccoli Rabe Pesto Recipe

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)
Directions:
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