Prosciutto and Broccoli Rabe Pesto Sandwich
Although its flavors are complex, crafting this panini is elementary. Simply pan-fry broccoli with our Pecorino Romano until cooked and melty, and top with honey. Then spread the savory blend on thick slices of artisan bread, and layer on Boar’s Head Prosciutto and Provolone.
Instructions
Broccoli Rabe Pesto
- Bring large pot of salted water to a boil. Cook broccoli rabe until bright green, about 30 seconds; drain and reserve pot.
- Transfer broccoli rabe to a bowl of ice water to cool. Drain. Squeeze out water; cut into 1-inch 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.
Sandwich
- On a clean work surface add broccoli rabe pesto to both slices of bread.
- Add 2 slices provolone cheese and 2 slices prosciutto.
- Heat olive oil in a skillet over medium heat.
- Add sandwich to skillet and cook until bread is toasted and cheese melts. About 4-5 minutes per side.
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