Roman Patty Melts/balsamic Peppers, Onions/sundried Tomato Aioli

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons extra-virgin olive oil
• 1 large red bell pepper, halved and sliced thinly
• 1 large onion, halved and sliced thinly
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons balsamic vinegar, glace
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh oregano
• 1 tablespoon ground fennel
• 1 tablespoon sweet paprika
• 2 teaspoons salt
• 3/4 teaspoon fresh ground black pepper
• 2 ounces pecorino romano cheese, grated
• 1/4 cup sutter home zinfandel
• 1 teaspoon tabasco sauce
• 2 lbs ground chuck
• 1/2 cup mayonnaise
• 1/4 cup finely chopped sundried tomatoes packed in olive oil
• 1 tablespoon oil from sun-dried tomato
• 1 garlic clove, crushed
• vegetable oil or extra-virgin olive oil, for brushing on the grill rack
• 1/4 cup butter, softened
• 12 center-cut slices italian bread
• 1 bunch fresh basil
• 6 ounces italian pecorino cheese, preferably cacio de roma, shredded

Recipe

• 1 for balsamic peppers and onions:.
• 2 prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• 3 heat the oil in a fireproof skillet and add the bell pepper, onion, salt, and pepper.
• 4 cook, stirring occasionally, until the vegetables are softened, about 15 minutes.
• 5 add the glace and cook 5 minutes longer.
• 6 cover the pan with aluminum foil and keep warm.
• 7 for the patties:.
• 8 combine the garlic, oregano, fennel, paprika, salt, pepper, and cheese in a large bowl.
• 9 add the wine, pepper sauce, and beef.
• 10 handling the meat as little as possible to avoid compacting it, mix well.
• 11 form the mixture into 6 equal oval patties to fit the bread slices, cover, and refrigerate until ready to grill.
• 12 for the aioli:.
• 13 combine all the ingredients in a small bowl and mix well.
• 14 cover and refrigerate until assembling the patty melts.
• 15 brush the grill rack with vegetable oil.
• 16 place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium.
• 17 butter both sides of the bread slices, place on the rack, and toast one side only until golden brown.
• 18 to assemble:.
• 19 spread the toasted sides of the bread slices with the aïoli.
• 20 top 6 of the slices with equal portions of the peppers and onions, the patties, a few basil leaves, an equal portion of the cheese, and the remaining bread slices, aïoli sides down.
• 21 return the patty melts to the grill and cook, turning once, until the outside bread is toasted, about 1 minute per side.
• 22 serve immediately.
• 23 suggested wine pairing: zinfandel.