Cheeseburgers
4 medium thick slices Genoa salami
4 medium thick slices Capicolla (Italian ham)
4 medium thick slices Mortadella
8 medium slices Wisconsin provolone cheese
8 medium slices Wisconsin mozzarella cheese
4 ciabatta buns, sliced and toasted
Olive Salad
¼ cup extra virgin olive oil
¼ cup red wine vinegar
2 teaspoons minced garlic
1 tablespoon dried Italian seasoning
½ cup black olives, chopped
½ cup Spanish olives, chopped
½ cup Kalamata olives, chopped
1 (8 ounce) jar Roasted red peppers, chopped
1 (8 ounce) jar Italian mix giardiniera, chopped
Preheat grill to high.
Prepare the olive salad: In a medium bowl combine vinegar, olive oil, garlic and Italian seasoning. Whisk until well combined. Set aside. Chop remaining olive salad ingredients and add to bowl. Toss well until combined and coated. Refrigerate for 30 minutes (up to overnight).
Meanwhile: Prepare the cheeseburger: Sprinkle beef patty with salt and pepper on both sides. Grill patties about 3 minutes on the first side until browned and slightly charred. Cook for about 5 minutes on the second side for medium. Take off grill and allow to rest for 5 minutes.
Cover bottom half of bun with ¼ cup of olive salad. Place burger on top. Layer cheeses and meats and place bun on top.
Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
