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

Cook broccoli rabe in a large pot of boiling salted water until bright green, about 30 seconds; drain; transfer to a bowl of ice water to cool. Drain; squeeze out water; cut into 1-inch pieces. Combine broccoli rabe, garlic, oil, and red pepper flakes a large skillet. Cook over low heat, stirring often, until broccoli rabe is very soft, 40-50 minutes. Let pesto cool slightly. Mix in Pecorino and honey. Build sandwiches with bread, provolone, coppa, and broccoli rabe pesto. Brush a large skillet with oil and heat over medium-low 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).