Rating: 3.5 stars
23 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 4
  • 23 Ratings
Kristen Evans Dittami

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Credit: Tom Schierlitz

Recipe Summary test

hands-on:
20 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Arrange the salami in a single layer on a rimmed baking sheet and bake until crisp, 8 to 10 minutes; let cool.

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  • Heat grill to medium-high. Form the beef into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty. (This will prevent overplumping during cooking.) Season with a total of ½ teaspoon each salt and pepper.

  • Oil the grill and cook the patties with the wells facing up for 4 to 5 minutes. Flip and cook until an instant-read thermometer inserted in the center registers 155° F for medium, 4 to 5 minutes more. Top the burgers with the mozzarella during the last 3 minutes of cooking. Dividing evenly, spread the rolls with the tomato pesto. Form sandwiches with the rolls, burgers, salami, and arugula.

Nutrition Facts

729 calories; fat 40g; saturated fat 19g; cholesterol 159mg; sodium 1384mg; protein 53g; carbohydrates 34g; sugars 1g; iron 5mg; calcium 539mg.
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