Ingredients

• 1 pound broccoli rabe (rapini; about 1 large bunch)
• Kosher salt
• 6 garlic cloves, smashed
• 1/4 cup olive oil
• 1 teaspoon crushed red pepper flakes
• 1/2 cup finely grated Pecorino
• 2 teaspoons honey
• 8 slices country-style bread
• 8 ounces thinly sliced provolone cheese
• 4 ounces thinly sliced sweet coppa or prosciutto
• Olive oil (for skillet)

Instructions

1. 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.
2. 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.
3. For assembly: Build sandwiches with bread, provolone, coppa, and broccoli rabe pesto. Brush a large skillet with oil; heat over mediumlow 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.
4. Build sandwiches with bread, provolone, coppa, and broccoli rabe pesto. Brush a large skillet with oil; heat over mediumlow 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).
5. DO AHEAD: Pesto can be made 3 days ahead. Cover; chill.