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Ingredients

• 1 large bulb fennel, very thinly sliced
• About 1/2 cup plus 1 tablespoon white wine vinegar or white balsamic vinegar, divided
• 3 tablespoons plus 1 teaspoon sugar, divided
• Salt and pepper
• 2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling
• 2 large red bell peppers, seeded and chopped
• 1 small red onion, chopped
• 3 large cloves garlic, 2 thinly sliced and 1 crushed, divided
• 1 1/4 pounds ground pork
• 3/4 pound ground beef (80-85% lean)
• 1 1/2 tablespoons smoked sweet paprika (about a palmful)
• 1 tablespoon fennel seeds (about a palmful), crushed with the flat side of a knife
• 1 tablespoon granulated garlic (about a palmful)
• 1 tablespoon granulated onion (about a palmful)
• 1 tablespoon ground or rubbed sage (about a palmful)
• 2 tablespoons butter
• 4 oval crusty Italian rolls (about 5 inches long), split
• 1/4 cup grated Pecorino Romano or Parmigiano Reggiano cheese
• A generous handful of basil leaves, shredded

Description

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