Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. Place prosciutto on a lightly greased baking sheet. Bake for 5 to 8 minutes or until crisp. Remove from baking sheet; set aside.
In a large bowl combine pork, snipped herbs, garlic, salt and pepper; mix well. Shape into six 3/4-inch patties. Thread tomatoes on skewers.
For a charcoal or gas grill, place patties and tomato skewers on a grill rack directly over medium heat. Cover and grill for 14 to 18 minutes or until done (160°F), turning once halfway through grilling. Grill tomato skewers 2 to 4 minutes or until lightly charred, turning once. Place rolls, cur sides down, on grill rack for 1 to 2 minutes or until lightly toasted.
For the lemon-rosemary mayonnaise, in a small bowl combine mayonnaise, lemon peel, 1 teaspoon rosemary, and 1 tablespoon lemon juice; set aside.
Shred 1 cup spinach. In a medium bowl, combine the shredded spinach, grilled tomatoes, cooked orzo, chickpeas, feta, remaining 2 tablespoons lemon juice, olive oil, pine nuts, the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Toss to combine.
Spread roll bottoms with lemon-rosemary mayonnaise. Top with patties, prosciutto crisps, remaining 1 1/2 cups spinach leaves, tomato slices and roll tops.