Recipe

Prosciutto and Broccoli Rabe Pesto Sandwich

Name: Prosciutto and Broccoli Rabe Pesto Sandwich
Yield: 4
Ingredients: Header: Broccoli Rabe Pesto; 1 lb Broccoli rabe; 2 tsp Kosher Salt; 6 Garlic clove (smashed); 0.25 cup Olive Oil; 1 tsp Red pepper flakes (crushed); 0.5 cup Boar's Head Pecorino Romano Cheese; 2 tsp Honey; Header: Sandwich; 8 slices Artisan Bread; 8 slices Boar's Head Provolone Cheese (thinly sliced); 8 slices Boar's Head Prosciutto di Parma® (thinly sliced); Olive Oil (for skillet)

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.

Serves

Ingredients

Header: Broccoli Rabe Pesto

1lb

Broccoli rabe

2tsp

Kosher Salt

Garlic clove, smashed

¼cup

Olive Oil

1tsp

Red pepper flakes, crushed

½cup

Boar's Head Pecorino Romano Cheese

2tsp

Honey

Header: Sandwich

8slices

Artisan Bread

8slices

Boar's Head Provolone Cheese, thinly sliced

8slices

Boar's Head Prosciutto di Parma_®, thinly sliced

Olive Oil, for skillet

Instructions

01Header: Broccoli Rabe Pesto
02Bring large pot of salted water to a boil. Cook broccoli rabe until bright green, about 30 seconds; drain and reserve pot.
03Transfer broccoli rabe to a bowl of ice water to cool. Drain. Squeeze out water; cut into 1-inch pieces.
04Combine broccoli rabe, garlic, oil, and red pepper flakes in reserved pot.
05Cook over low heat, stirring often, until broccoli rabe is very soft, 40-50 minutes. Let pesto cool slightly. Mix in Pecorino and honey.
06Header: Sandwich
07On a clean work surface add broccoli rabe pesto to both slices of bread.
08Add 2 slices provolone cheese and 2 slices prosciutto.
09Heat olive oil in a skillet over medium heat.
10Add sandwich to skillet and cook until bread is toasted and cheese melts. About 4-5 minutes per side.