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Pressed Prosciutto 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


  • 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