- 2 ripe plum tomatoes, sliced 1/2-inch thick
- A sprinkle of oregano
- Salt and pepper
- Extra virgin olive oil (EVOO), for drizzling
- 1/4 pound pancetta, speck or bacon, finely diced
- 1 pound ground beef sirloin
- 2 large cloves garlic, minced or grated
- A handful of flat leaf parsley, finely chopped
- About 1/8 pound spicy salami pieces, soppressata bits or hot ham ends, coarsely chopped
- 1/4 pound ham, prosciutto or prosciutto cotto ends
- 4 thick deli slices provolone cheese
- 4 crusty rolls, split
- A handful of arugula leaves
- A handful of fresh basil leaves, torn
- Red onion, thinly sliced
Pre-heat the oven to 350°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 minutes to tart them up.
In a medium size skillet, brown the pancetta (or speck 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 into fine bits in a food processor; add to the meat.
Form the meats into four 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 or a large nonstick skillet over medium-high heat for 8 minutes 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 a drizzle of EVOO.