Broccoli Rabe with Prosciutto Sandwich
The ultimate savory sandwich! Broccoli rabe layers with crisp prosciutto and salty pecorino cheese for a hearty, comforting sandwich that’s delicious all on its own, or with a comforting bowl of hot soup.
Recipe by Kitchen Confidante
Liren Baker is a New York native who embraced life in California when she moved to San Francisco in 2000. With a background in marketing research and a Master’s degree in clinical psychology, she found her passion for food too irresistible. Immersing herself in the Bay Area’s vibrant culinary culture, Liren is the food photographer, writer and creator of the food blog, Kitchen Confidante, launched in 2010, where she shares seasonal recipes that are inspired by her life in California, the flavors of her heritage, and her travels. Liren was honored to receive The IACP Legacy of Julia Child Award in 2012 for her piece: Homework with Julia. Kitchen Confidante was also featured as one of the 10 Best Food Blogs of 2013 by PBS Food.
- 2 tablespoons extra virgin olive oil, divided
- 1 bunch broccoli rabe, stems trimmed
- 2 cloves garlic, minced
- Kosher salt
- 1/4 teaspoon red pepper flakes
- 1 teaspoon balsamic vinegar
- 4 ounces prosciutto, thinly sliced
- 4 ounces pecorino cheese, thinly sliced
- 8 thick slices hearty bread (such as Pain Pauline, sourdough, etc.)
1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the broccoli rabe and
garlic, and season with salt and pepper flakes. Cook until wilted, turning occasionally. Stir in
the balsamic vinegar, toss to coat, and set aside.
2. Wipe out the skillet and add the prosciutto to the pan, working in batches if necessary. Crisp
the prosciutto on both sides and set aside.
3. Brush remaining olive oil on the slices of bread on both sides. Build the sandwiches by layering
with cheese, broccoli rabe, and prosciutto. Add the sandwiches to the skillet, working
in batches if necessary. Cover and toast for about 2-3 minutes or until the bread is golden
brown. Flip the sandwiches and toast the other side, about 2-3 minutes or until golden