Recipes Ingredients Meat & Poultry Pork Recipes Pressed Sandwich with Prosciutto and Broccoli Rabe By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 1, 2018 Print Share Share Tweet Pin Email Photo: Justin Walker Prep Time: 15 mins Total Time: 1 hrs 15 mins Servings: 8 An easy make-ahead sandwich that actually gets better with time! Sauteed broccoli rabe, jarred Peppadews, thinly sliced prosciutto, and fresh basil are sandwiched between halves of ciabatta spread with goat cheese and olive tapenade. Ingredients 1 large loaf ciabatta 4 ounces room-temperature goat cheese 1 cup drained and halved Peppadews 3 cups chopped Sauteed Broccoli Rabe with Garlic 4 ounces thinly sliced prosciutto or speck 2 packed cups fresh basil leaves ½ cup olive tapenade Directions Preheat oven to 375 degrees. Slice bread in half lengthwise. Scoop out and discard soft interior. Place loaf in oven until toasted, 5 to 7 minutes. Remove; spread 1 side with goat cheese. Top with Peppadews, broccoli rabe, prosciutto, and basil. Spread other half of bread with tapenade. Sandwich; wrap tightly in plastic. Place a heavy skillet on top, weighted down with canned goods; refrigerate at least 1 hour and up to 8 hours. Slice and serve. Cook's Notes To make this sandwich vegetarian, simply omit the prosciutto. Print