Originally aired April 25, 2011
- 2 ripe plum tomatoes, sliced inch thick
- Sprinkle of oregano
- Salt and pepper
- EVOO - Extra Virgin Olive Oil, for drizzling
- lb. pancetta, speck or bacon, finely diced
- 1 lb. ground beef sirloin
- 2 large cloves garlic, minced or grated
- A handful flat-leaf parsley, finely chopped
- About 1/8 lb. spicy salami pieces, soppressata bits or hot ham ends, coarsely chopped
- lb. ham, prosciutto or prosciutto cotto ends
- 4 thick deli sliced provolone cheese
- 4 crusty rolls, split
- A handful arugula leaves
- A handful basil leaves, torn
- Thinly sliced red onion
Heat the oven to 350. 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 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 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 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.