pressed-coppa-sandwiches-with-broccoli-rabe-pesto-51154940.json

{
    "directions": [
        "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.",
        "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."
    ],
    "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)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Sandwich",
        "Cheese",
        "Garlic",
        "Lunch",
        "Ham",
        "Broccoli Rabe",
        "Sandwich Theory",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free"
    ],
    "title": "Pressed Coppa Sandwiches with Broccoli Rabe Pesto",
    "url": "http://www.epicurious.com/recipes/food/views/pressed-coppa-sandwiches-with-broccoli-rabe-pesto-51154940"
}