PRESSED PROSCUITTO SANDWICHES WITH BROCCOLI RABE PESTO
Be sure to balance bold notes. In this pulled-back panino, Kuziemko uses a sharp provolone to cut the fat and the slightly sweet flavor of the copper, and honey to temper the spicy-bitter broccoli rabe pesto.
Servings: 4
Ingredients
- 1 pound broccoli rabe (rapini; About 1 large bunch
- 6 cloves garlic smashed
- 1/4 cup olive oil
- 1 tsp crushed red pepper flakes
- 1/2 cup finely grated Pecorino
- 2 tbsp honey
- 8 slices country-style bread
- 8 ounces thinly sliced provolone cheese
- 4 ounces thinly sliced prosciutto
- a pinch Sel Magique Classic or Spicy Blend
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