Garlicky Spinach Sausage Sandos

Ingredients

• 6 ounces baby spinach
• 2 Tablespoons extra-virgin olive oil
• 2 cloves garlic
• 1 teaspoon anchovy paste (optional)
• salt, to taste
• 1 pound Rusty Hinges Ranch Pasture-Raised Ground Pork
• 2 Tablespoons italian seasoning
• 4 slices of cheese (we recommend fontina, provolone or monterey jack)
• 1/4 cup mayo or aoili 
• 4 Full Circe Bakery ciabatta rolls

Instructions

1. In a large skillet, bring 1/4 inch of water to a boil.
2. Remove ground pork from fridge and put in a bowl to rest. You want the pork to warm a just a bit before cooking.
3. Finely chop your garlic cloves and set aside.
4. Add the spinach and cook, stirring, until just wilted, about 1 minute.
5. Drain and press out as much water as possible. Wipe out the skillet.
6. In the same skillet, heat the 2 Tablespoons of olive oil until shimmering.
7. Add the chopped garlic and anchovy paste (if using) and cook over high heat, stirring, until fragrant, 1 minute.
8. Add the spinach, season with salt, and stir just until coated, about 10 seconds.
9. Light a grill or preheat a skillet grill pan.
10. Add Italian seasoning to the ground pork and, using clean hands, mix into the pork.
11. Form the ground pork into four 4-inch patties, about 3/4 inch thick.
12. Brush the patties with oil and cook over moderate heat until browned and crusty on the bottom, about 5 minutes.
13. Cut ciabatta rolls in half. Set aside.
14. Carefully flip the patties.
15. Top with the cheese and cook until the patties are cooked through and the cheese is melted, about 5 minutes longer.
16. Add ciabatta rolls to the grill or skillet face down and allow to warm for a few minutes.
17. Remove ciabatta and spread with mayo or aioli.
18. Top with the patties and spinach and serve!