Ingredients (for 2 sandwiches)

• 2 artisanal ciabatta or rustic-style rolls (crispy crust, soft inside)

• 2 horse meat burgers (180–200 g each)

• 4 teaspoons of Nonna Aretusa Extra Red Onion Jam

• 2 slices of semi-hard cheese (smoked provola, scamorza, or caciocavallo)

• Extra virgin olive oil, as needed

• Salt and pepper, as needed

• A few leaves of arugula or lamb's lettuce

• (Optional) a drizzle of mayonnaise and yogurt sauce

Preparation

1. Cook the meat
   Heat a cast-iron or non-stick pan over high heat.
   Cook the horse meat burgers for 2–3 minutes per side for medium doneness (horse meat is best when it remains juicy).
   Season with salt and pepper toward the end of cooking.

2. Warm the bread
   Cut the rolls in half and briefly toast them in the pan, cut side down, until fragrant and lightly crisp.

3. Melt the cheese
   Place a slice of cheese on each freshly cooked burger and cover for about 30 seconds, allowing the cheese to melt slightly.

4. Assemble the sandwich

   • Spread the bottom half of each roll with Nonna Aretusa Extra Red Onion Jam.

   • Add the meat burger topped with melted cheese.

   • Add a little arugula for extra freshness and crunch.

   • If desired, add a drizzle of mayonnaise or yogurt sauce.

   • Close the sandwich and press gently.

5. Serve immediately!
   Serve with rustic-style fries or grilled vegetables and a glass of Nero d’Avola or Syrah.

Tip

Warm the jam slightly before spreading it: this will release the sweet, caramelized aroma of the red onion, creating the perfect contrast with the savory flavor of the meat.