Ingredients
- 10 oz . baby spinach
- 2 tbl olive oil
- 2 cloves garlic
- 1 tsp . anchovy paste
- salt
- 1 ½ lbs sweet or hot italian sausages or a combination of both
- 4 slice of provolone cheese
- ¼ c . sun-dried-tomato pesto
- 4 ciabatta rolls
Instructions
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in a large pot, bring 1/4 inch of water to a boil.
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add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible.
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wipe out the pot
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in the same pot, heat the 2 tablespoons of olive oil until shimmering.
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add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute.
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add the spinach, season with salt, and stir just until coated, about 10 seconds.
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light a grill or preheat a skillet
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using slightly moistened hands, form the sausage meat into four 4-inch patties, about 3/4 inch thick.
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grill over moderate heat until browned and crusty on the bottom, about 5 minutes.
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carefully flip the burgers.
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top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer.
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spread the pesto on the rolls.
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top with the burgers and spinach and serve.
