Pressed Coppa Sandwiches with Broccoli Rabe Pesto

A Simple Sandwich, Elevated: My Love Affair with the Pressed Coppa

As a busy professional woman juggling a demanding career and a love for good food, I don't always have time for elaborate culinary creations. Sometimes, the most satisfying meals are the simplest, the ones that offer big flavor without the fuss. This pressed coppa sandwich with broccoli rabe pesto is a perfect example. It's a testament to the fact that quality ingredients, thoughtfully combined, can create something truly special, even with minimal effort.

I discovered this recipe through a friend, a renowned food blogger, who raved about its exquisite balance of flavors. Initially, I was skeptical – a sandwich? Surely it couldn’t be that impressive. However, curiosity (and a desperate need for a quick, delicious lunch) led me to give it a try. I was instantly hooked. The slightly sweet coppa, the sharp provolone, the peppery kick of the broccoli rabe pesto – it was a symphony of textures and tastes that had me completely captivated.

What makes this sandwich truly stand out is the use of high-quality ingredients. Forget the mass-produced deli meats and bland cheeses. The heart of this sandwich lies in its use of expertly cured coppa, a flavorful Italian dry-cured ham. Its subtle sweetness and delicate texture provide the perfect counterpoint to the other ingredients. The provolone, with its slightly tangy sharpness, adds a welcomed layer of complexity. But the real star of the show? The vibrant broccoli rabe pesto. It’s not your average pesto. Its slightly bitter, earthy notes beautifully cut through the richness of the meat and cheese.

The preparation is surprisingly straightforward. While the pesto requires some time to simmer, it’s largely hands-off, allowing me to catch up on emails or tackle other tasks. The sandwich assembly itself is quick and easy, especially if you've prepped the pesto ahead of time – a perfect strategy for busy weeknights. The pressing technique, using a heavy skillet or a panini press, ensures that the bread becomes perfectly crisp, while the cheese melts into gooey perfection. The result? A sandwich that is both sophisticated and satisfying.

This sandwich has become a staple in my lunch repertoire. It's the perfect lunch to take to work or a satisfying meal to enjoy at home. It's quick, easy and it uses minimal ingredients that can be changed based on availability. Its versatility is a huge plus. I've experimented with different types of cured meats, cheeses, and even added sun-dried tomatoes to the pesto for an extra burst of flavor. The possibilities are truly endless.

So, if you’re looking for a quick, easy, and unbelievably delicious lunch or light dinner option, give this pressed coppa sandwich a try. It's a testament to the power of simple ingredients, elevated by quality and thoughtful preparation. It’s a reminder that even the most straightforward recipes can offer extraordinary pleasure, especially when you have the time to savor it. Trust me, your taste buds (and your busy schedule) will thank you.

Beyond the Sandwich: Broccoli Rabe Pesto's Versatility

The star of the show, the vibrant and slightly bitter broccoli rabe pesto, deserves a mention beyond its role in this phenomenal sandwich. Its versatile nature extends far beyond the panini. I've found it to be a delicious addition to pasta dishes, tossed with roasted vegetables, or used as a spread on crostini. Its peppery bite and earthy undertones make it a perfect complement to a variety of flavors.

Its deep, rich flavor is a fantastic counterpoint to lighter dishes, such as grilled chicken or fish, providing a savory depth that elevates the whole experience. The pesto's complexity allows it to shine as a key ingredient or as a subtle enhancement, depending on your preference. The addition of honey balances its bitterness, creating a harmoniously sweet and savory flavor profile that's both unique and memorable.

The process of making the pesto itself is a small act of culinary meditation. The slow simmering of the broccoli rabe, the gradual release of its aromatic oils, the careful blending of flavors – it’s a tranquil process that creates a culinary masterpiece. The simmering allows for a depth of flavor that wouldn't be possible with a quicker cooking method. The pesto's deep green hue is a testament to the careful cooking process, showing that even simple recipes can yield incredible rewards.

This pressed coppa sandwich and its exceptional broccoli rabe pesto are more than just a meal; they are a testament to the beauty of simplicity and the power of quality ingredients. They're a reminder that even amidst the chaos of a busy life, there is always time to savor a moment of culinary delight. And that, my friends, is something truly priceless.

Step-by-step

• Preparation 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 medium-low 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.