Pressed Coppa Sandwiches with Broccoli Rabe Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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:
1. For broccoli rabe pesto: 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.
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.
3. For assembly: 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).
4. DO AHEAD: Pesto can be made 3 days ahead. Cover; chill.
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