Sunset Farm Foods

Ingredients

• 10 ounces baby spinach
• 1 cup water
• 2 tbls extra-virgin olive oil
• 3 tsp minced garlic
• 1.5 tsp anchovy paste
• 1 lb. fresh ground pork
• 4 slices provolone cheese
• 1/4-1/2 cup sun-dried tomato pesto
• 4 toasted ciabatta rolls

Instructions

• Pat the fresh ground pork into 1/2" patties, about the size of a hamburger patty. Set to the side.
• In a large skillet, bring water to a boil. Add the spinach, cooking just until wilted. Remove from the water and drain/press out as much water as possible. Empty the skillet.
• Add the olive oil until heated. Add the minced garlic and anchovy paste, cooking over med-high heat until fragrant and browned thoroughly (approximately 1 minute). Add the spinach and stir until coated.
• Preheat an electric grill and cook the patties thoroughly. Top with a slice of the cheese and allow to melt.
• You can toast the ciabatta rolls once the patties are done if desired. Place the patties on a roll with the sun-dried tomato pesto and top with the spinach mixture. Enjoy!