The Italian Stallion Recipe

1. Heat 1 teaspoon olive oil in a small skillet over medium heat. Add the diced onion and cook until translucent, about 3–4 minutes.

2. Add the minced garlic and chopped pepperoni pieces; cook 1 minute until fragrant.

3. Stir in the halved cherry tomatoes, brown sugar, tomato paste, red wine vinegar, red pepper flakes, salt and pepper. Bring to a gentle simmer and cook, stirring occasionally, until tomatoes break down and mixture thickens, 8–10 minutes.

4. Taste and adjust seasoning. Remove from heat and let cool slightly — chutney will thicken further as it cools. Keep warm or room temperature until assembly.

5. In a small bowl combine mayonnaise, grated Parmesan, minced garlic, lemon juice and black pepper. Whisk until smooth and refrigerate briefly to let flavors marry while preparing other components.

6. Divide the 0.5 lb ground beef into two equal 1/4 lb portions and gently form each into a loose patty about 3½–4 inches wide and roughly 3/4 inch thick, making a slight dimple in the center to prevent doming.

7. Season both sides of each patty with the 1/2 tsp salt and 1/4 tsp black pepper.

8. Heat a cast-iron skillet or grill over medium-high heat until very hot. Add 1 tablespoon olive oil and swirl to coat.

9. Place patties in the skillet leaving space between them. Cook undisturbed 3–4 minutes until a good crust forms. Flip.

10. Immediately arrange 6 pepperoni slices on each cooked side of both patties and top with the sliced mozzarella (divide mozzarella between the two patties). Reduce heat to medium-low, cover the pan with a lid or a sheet of foil to melt cheese and warm pepperoni, about 1–2 minutes.

11. When cheese is melted and patties reach an internal temperature of 160°F (71°C) for medium-well, remove from heat and rest 1–2 minutes.

12. Butter the cut sides of the bun with the softened unsalted butter. Toast bun halves in a clean skillet or on the grill cut-side down over medium heat until golden, about 1–2 minutes.

13. Spread a generous layer (about 1 tablespoon) of the Parmesan-Garlic Mayo on the bottom bun.

14. Place the first pepperoni-and-mozzarella-topped patty on the mayo, then spoon about 2 tablespoons of the tomato-pepperoni chutney over the patty.

15. Stack the second patty on top of the chutney. Top with a handful (about 1/2 cup) of fresh arugula tossed lightly with a pinch of salt.

16. Spread a thin layer of mayo on the top bun, sprinkle with the extra grated Parmesan, and place bun on top to finish the sandwich.

17. Serve immediately with your choice of side (fries or mixed greens).