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Pressed Coppa Sandwiches with Broccoli Rabe Pesto

['1 pound broccoli rabe (rapini; about 1 large bunch)', 'Kosher salt', '6 garlic cloves, smashed', '1/4 cup olive oil', '1 teaspoon crushed red pepper flakes', '1/2 cup finely grated Pecorino', '2 teaspoons 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 (reserve pot). Transfer to a bowl of ice water to cool. Drain. Squeeze out water; cut into 1" pieces.
Combine broccoli rabe, garlic, oil, and red pepper flakes in reserved pot. 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; heat over mediumlow 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).
DO AHEAD: Pesto can be made 3 days ahead. Cover; chill.

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