Garlicky Spinach Sausage Sandos


  • 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 pepper jack cheese (you can also use provolone or a monterey jack)
  • 1/4 cup mayo or aoili 
  • 2 Full Circe Bakery ciabatta loaves


  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 loaves in half and then in half again to make a thick sandwich bread. 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 pieces to the grill or skillet face down and allow to warm for a few minutes.
  17. Remove bread and spread with mayo or aioli.
  18. Top with the patties and spinach and serve!

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