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Pressed Coppa Sandwiches with Broccoli Rabe Pesto
I started making pressed coppa sandwiches because the deli version was always $12 for two slices, and I kept telling myself to figure it out. The first time I pulled the sandwich from the press after letting it rest overnight, the meat had compressed into something almost unrecognizable — dense, rich, and deeply flavored. What hooked me most was how the broccoli rabe pesto cut through that richness with a bitter brightness that made every bite interesting.The beauty of this dish is that everything happens in advance: press the coppa (or use store-bought), make the pesto while it presses, then assemble and toast. I keep extra pesto in the fridge for weeks — it's my go-to on toast, stirred into pasta water, or dolloped onto eggs. Pressing doesn't require any special equipment; a heavy skillet with something weighted on top works just as well.I usually serve these sliced thin at room temperature, which is when the coppa shows its best texture and flavor. If you prefer them warm, toast the bread first and assemble quickly so it doesn't get soggy from the pesto.
Ingredients
Method
- Bring a large pot of salted water to a boil. Add broccoli rabe and blanch for 3 minutes until bright green but still firm. Drain and immediately plunge into an ice bath to stop cooking. Squeeze out excess water thoroughly — this is crucial, as too much water will make the pesto watery.
- In a food processor, pulse garlic, cheese, and nuts until coarsely chopped. Add broccoli rabe and process until combined but not completely smooth. With the motor running, slowly drizzle in olive oil. Season with lemon juice, red pepper flakes, salt, and pepper to taste. Set aside (you'll have extra — great for other uses).
- If your coppa is already pressed (vacuum-sealed or deli-sliced), skip ahead. Otherwise, wrap 6-8 ounces of regular coppa in parchment paper, then place between two sheets of plastic wrap. Set a heavy skillet on top and add something weighted — a cast iron pan filled with cans works perfectly. Press for at least 2 hours, or preferably overnight.
- Unwrap the pressed coppa and slice as thin as possible against the grain.
- Brush bread slices lightly with olive oil on one side. Toast in a skillet over medium heat until golden brown.
- Layer each toast with sliced coppa, fresh basil leaves, and a generous spoonful of pesto. Serve immediately at room temperature for the best texture, or warm gently before serving.
Nutrition
Notes
- Pesto storage: Keep in an airtight container with a thin layer of olive oil on top for up to two weeks, or freeze for three months.
- Coppa alternatives: Prosciutto cotto works well if you can't find coppa. You can also use mortadella pressed and sliced thin for a slightly milder version.
- Make ahead: The pesto can be made 3 days in advance, and the coppa can press overnight or up to two days.
- Serving suggestion: Add a handful of arugula on top before serving if you want extra brightness, or serve with roasted cherry tomatoes for contrast.
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