10 ounce(s) baby spinach
2 tablespoon(s) extra-virgin olive oil, plus more for brushing
2 clove(s) garlic, minced
1 teaspoon(s) anchovy paste, optional
1 pound(s) sweet or hot Italian sausages or a combination of both, casings removed
4 slice(s) of provolone cheese
1/4 cup(s) sun-dried-tomato pesto
4 round ciabatta rolls, split and toasted
Method of Preparation:
1. In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.
2. In the same skillet, heat the 2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute. Add the spinach, season with salt, and stir just until coated, about 10 seconds.
3. Light a grill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom, about 5 minutes. Carefully flip the burgers.
4. Top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer. Spread the pesto on the rolls. Top with the burgers and spinach and serve.
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