Roman Patty Melts/Balsamic Peppers, Onions/Sundried Tomato Aioli

• 2 tablespoons extra-virgin olive oil
• 1 large red bell pepper, halved and sliced thinly
• 1 large onion, halved and sliced thinly
• 12 teaspoon salt
• 14 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
• 34 teaspoon fresh ground black pepper
• 2 ounces pecorino romano cheese, grated
• 14 cup sutter home zinfandel
• 1 teaspoon Tabasco sauce
• 2 lbs ground chuck
• 12 cup mayonnaise
• 14 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
• 14 cup butter, softened
• 12 center-cut slices Italian bread
• 1 bunch fresh basil
• 6 ounces italian pecorino cheese, preferably Cacio de Roma, shredded

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 aioli.
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, aioli 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.

extravirgin olive oil, red bell pepper, onion, salt, ground black pepper, balsamic vinegar, garlic, fresh oregano, ground fennel, sweet paprika, salt, fresh ground black pepper, romano cheese, home zinfandel, tabasco sauce, ground chuck, mayonnaise, tomatoes, oil from, garlic, vegetable oil, butter, center, fresh basil, pecorino cheese

Taken from www.food.com/recipe/roman-patty-melts-balsamic-peppers-onions-sundried-tomato-aioli-432176 (may not work)