1/2 pound ground beef (I use 93% lean, but use whatever you like)
Salt and pepper to taste
2 slices white American cheese (I use Land O'Lakes from the deli)
2-4 slices hard salami (use 2 per burger if desired, as they tend to shrink when cooked)
1 Italian sub roll (6 inches)
1 Tablespoon butter, softened
1 Tablespoon mayonnaise (can use light)
1/4 cup shredded Iceberg lettuce
2 slices vine-ripened tomato
3 slices white onion
2 Tablespoons Beano’s Submarine Dressing (found near deli) or Italian dressing

Combine beef with salt and pepper. Form into 2 flat patties. Cook burgers in a skillet over medium heat for 3-4 minutes each side or until nicely-browned and cooked through. Add a cheese slice atop each burger and switch heat to medium-low.

In another skillet, sauté salami slices over medium heat for about 1-2 minutes, flipping to cook both sides evenly. Place a salami slice (or two!) atop each cheeseburger. Cover and keep warm.

Split the sub roll; spread butter on cut sides and toast in the oven on a baking pan or in a dry nonstick skillet. (Watch carefully.) Remove roll halves and spread mayo on both sides.

Layer lettuce, tomato and onion on bottom half of roll. Drizzle 1 Tbsp. submarine dressing or Italian dressing on each half of the roll. Place hot cheeseburgers over veggies on roll bottom, then cover with the top half and press lightly.

Place the sandwich on a serving plate and slice in half if desired. Enjoy with a side of waffle fries for an authentic Mr. Hero Romanburger experience!

NOTES:

 • There are several variations as far as copycat recipes go, but I choose to make the burgers a little larger and use white American cheese in lieu of Provolone or Swiss. (Mr. Hero uses Swiss-American, but where do you find that? Lol) I also prefer the Beano's Submarine Dressing to Italian dressing, but both work well to add zesty flavor and moisture to the sandwich.

 • The burgers and salami can also be grilled (would likely be even better that way, though I haven't tried it yet), and your buns toasted on the outer edges of the grill.

 • The restaurant also makes a "BTE" version of the Romanburger with bigger burgers than the original (already factored into the recipe above) and double the cheese and salami slices (2 slices of each per burger). I certainly wouldn't hesitate to recommend making this version, and think you'll agree after tasting the sandwich!

Submitted by: Carol