Photo: Eaters Collective
Pressed Coppa Sandwiches with Broccoli Rabe Pesto
11 ingredients
4
openrecipes
Sharp provolone cuts the fat and the slightyl sweet flavor of the coppa in this pressed sandwich, and honey tempers the spicy-bitter broccoli rabe pesto.
Estimated Nutrition (whole recipe, rough)
805
Calories
25g
Protein
23g
Fat
126g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Honey | 1 tbsp (21g) | 64 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Rapini | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 broccoli rabe (rapini; About 1 large bunch)
- Kosher salt
- 6 garlic cloves, smashed
- 1/4 olive oil
- 1 crushed red pepper flakes
- 1/2 finely grated Pecorino
- 2 honey
- 8 slices country-style bread
- 8 thinly sliced provolone cheese
- 4 thinly sliced sweet coppa or prosciutto
- Olive oil (for skillet)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes