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Pressed Coppa Sandwiches with Broccoli Rabe Pesto

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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

  1. 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.

  2. 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.

TagsSandwichItalianEuropeanBroccoli RabeVegetablePecorinoCheeseDairyProvoloneProsciuttoHamMeatMainLunchDinnerNut FreeSimmerFryCast Iron SkilletBon Appétit

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