Pressed Coppa Sandwiches with Broccoli Rabe Pesto recipes

Pressed Coppa Sandwiches with Broccoli Rabe Pesto recipes
11 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
Nutrition
671
34% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

65% 42

Saturated

81% 16

Trans

- 0

Monounsaturated

- 20

Polyunsaturated

- 4

Carbs

13% 38

Carbs (net)

- 32

Fiber

22% 6

Sugars

- 7

Sugars, added

- 3

Protein

76% 38

Cholesterol

25% 76

Sodium

76% 1831

Calcium

82% 816

Magnesium

20% 83

Potassium

13% 591

Iron

30% 5

Zinc

43% 5

Phosphorus

96% 674

Vitamin A

34% 308

Vitamin C

28% 25

Thiamin (B1)

51% 1

Riboflavin (B2)

47% 1

Niacin (B3)

37% 6

Vitamin B6

38% 1

Folate equivalent (total)

40% 160

Folate (food)

- 141

Folic acid

- 12

Vitamin B12

53% 1

Vitamin D

4% 1

Vitamin E

32% 5

Vitamin K

225% 269
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