Categories: Sandwiches/Wraps

Ingredients

• 8 oz. chopped broccoli rabe
• 2 garlic cloves, sliced
• 1 1/2 tsp. crushed red pepper
• 4 tbsp. olive oil
• 8 slices rustic bread
• 1/4 cup sun-dried tomato paste
• 8 oz. shredded Italian cheese blend
• 3 oz. sliced hot soppressata

Directions

1. In a medium skillet, cook broccoli rabe, garlic and crushed red pepper in 2 tbsp. oil over medium-high, stirring, until crisp-tender, 4 minutes; season. Top 4 slices bread with pesto, cheese, broccoli rabe, soppressata and remaining bread; brush with remaining oil. In a large nonstick skillet, cook over medium until browned, 3 minutes per side.

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