- 4
Ingredients
- 2 ripe plum tomatoes, sliced 1/2" thick
- Sprinkle of oregano
- Salt and pepper
- EVOO for drizzling
- 1/4 lb pancetta or bacon, finely diced
- 1 lb. ground beef sirloin
- 2 large garlic cloves minced or grated
- Handful flat leaf parsley, finely chopped
- 1/8 lb spicy salami, coarsely chopped
- 1/4 lb ham
- 4 thick deli slices of provolone cheese
- 4 crusty rolls, split
- Handful of arugula leaves
- Handful of basil leaves, torn
- Thinly sliced red onion
Preparation
Step 1
Heat the oven to 350 degrees F. Arrange the tomatoes on a cooling rack over a baking sheet and season with oregano, salt and pepper. Drizzle with EVOO and roast for about 40 mins to tart them up.
In a medium skillet, brown the pancetta (or bacon) in a bit of EVOO and let cool. Place the beef and pancetta in a bowl, then add the garlic, parsley, a little salt and lots of pepper. Grind the salami and ham in the food processor into fine bits; add to the meat.
Form the meats into 4 patties, thinner at the center than at the edges for even cooking. Drizzle the meat with EVOO and cook in a hot cast iron skillet over medium high heat for 8 mins for medium, flipping occasionally. Top with the cheese and melt. Serve on the rolls, topped with the oven roasted tomatoes, arugula, basil, red onion and drizzle of EVOO.