Southern Skirt Edition ~ “Skirtin’ Around the South”
~ adapted from bon appetit ~
In a large pot of salted boiling water, cook broccoli rabe for 30 seconds to keep its bright green color. Drain the water but reserve the pot. Immediately dunk vegetable into iced cold water to cool and prevent further cooking. Drain then squeeze out water through paper towels. Cut into 1-inch pieces. Place back into the pot.
Add to broccoli rabe 6 large smashed garlic cloves, 1/4 cup olive oil, and 1 teaspoon red pepper flakes. Stir often while cooking over low heat until very soft– 40 to 50 minutes.
Cool the pesto slightly, then mix in 1/2 cup finely grated Pecorino cheese and 2 teaspoons honey.
On country bread, layer the sandwich with provolone cheese, sweet coppa or prosciutto, then pesto.
Brush skillet with olive oil. Press and cook sandwich with a heavy cast iron skillet over foil onto covered sandwich 4 to 5 minutes per side.
Pesto can be made 3 days ahead, covered and kept chilled in the refrigerator.
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