Italian-sausage burgers with garlicky spinach
10 ounces baby spinach 2 tablespoons extra-virgin olive oil, plus more for brushing 2 garlic cloves, minced 1 teaspoon anchovy paste (optional) Salt 1 pound sweet or hot Italian sausages (or a combination of both), casings removed 4 slices of provolone cheese ¼ cup sun-dried-tomato pesto 4 round ciabatta rolls, split and toasted
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