Pressed Sandwich with Prosciutto and Broccoli Rabe

pressed sandwich with prosciutto and broccoli rabe recipe on wooden cutting board
Photo: Justin Walker
Prep Time:
15 mins
Total Time:
1 hrs 15 mins

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.


  • 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


  1. Preheat oven to 375 degrees.

  2. 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.

  3. 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.

Related Articles