Pressed Coppa Sandwiches With Broccoli Rabe Pesto Recipes

PRESSED COPPA SANDWICHES WITH BROCCOLI RABE PESTO

Steps:

• 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.
• 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:
• 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).
• DO AHEAD: Pesto can be made 3 days ahead. Cover; chill.

ORECCHIETTE WITH BROCCOLI RABE PESTO

Steps:

• Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Cook the broccoli rabe in the boiling water for 1 to 2 minutes and then immediately plunge in the salted ice water. This will prevent the broccoli rabe from being overcooked and will set the lovely green color.
• Drain the broccoli rabe and squeeze out any excess water; coarsely chop. Place the broccoli rabe in the bowl of a food processor and puree until it is a coarse paste. Add the pistachios and parmigiano and puree until smooth. Taste and adjust the seasoning; you probably will need more salt. Add the ricotta and pulse until combined. Taste for seasoning once again-it should be full-flavored, slightly bitter and creamy at the same time. Set aside.
• Bring a large pot of well-salted water to a boil. (If you are making the pasta right after the pesto, just use the broccoli rabe blanching water.) Cook the pasta 1 minute less than the cooking time on the package.
• While the pasta is cooking, place the pesto in a large skillet and add about 1 to 1 1/2 cups of the pasta cooking water; place over medium-high heat. When the pasta is ready, drain and add to the skillet with the pesto. Stir vigorously to combine and cook until the sauce is creamy and heated through, 1 to 2 minutes; add salt to taste. Remove from the heat, add 1 to 2 tablespoons olive oil, if desired, and stir vigorously. Garnish with more parmigiano. Voila!

PRESSED SANDWICH WITH PROSCIUTTO AND BROCCOLI RABE

Steps:

• Preheat oven to 375 degrees.
• Slice bread in half lengthwise. Scoop out and discard soft interior. Place loaf in oven until toasted, 5 to 7 minutes. Remove; spread 1 side with goat cheese. Top with Peppadews, broccoli rabe, prosciutto, and basil. Spread other half of bread with tapenade.
• Sandwich; wrap tightly in plastic. Place a heavy skillet on top, weighted down with canned goods; refrigerate at least 1 hour and up to 8 hours. Slice and serve.

PRESSED BROCCOLI RABE AND MOZZARELLA SANDWICHES

Steps:

• Pour water to a depth of 1 in [2.5 cm] into a medium pot and set over high heat. When the water boils, add a large pinch of salt and then the broccoli rabe and cook, stirring, until bright green and slightly wilted, about 30 seconds. Drain the broccoli rabe in a colander, wipe the pot dry, and return it to high heat. Add 2 Tbsp of the olive oil, the garlic, and the red pepper flakes and stir the garlic into the oil until it's fragrant, just 15 seconds. Immediately add the drained broccoli rabe and a large pinch of salt and cook, stirring, until the broccoli rabe is coated with the garlicky oil and is a bit more softened, about 3 minutes. Remove from the heat and set the broccoli rabe aside to cool down a bit.
• In a small bowl, combine the olives, capers, vinegar, the remaining 1 Tbsp olive oil, and a small pinch of salt and stir together. Place the rolls, cut-side up, on a work surface and evenly distribute the olive mixture among the rolls, putting some on both halves of each roll. Divide the mozzarella and broccoli rabe evenly among the rolls, close the rolls, and then tightly wrap each sandwich in plastic wrap. Place something flat and heavy on top of the sandwiches, such as a large cast-iron skillet. Let the sandwiches sit under this weight for at least an hour before eating or putting them in your backpack.