Cheeseburger from Valle d'Aosta with Fontina DOP

Preparation:

Wash, dry and slice the tomatoes. Wash the salad, dry it and cut it into strips. Cut the bread rolls in half. Turn the oven on to 160° and line a baking tray with baking paper. Remove the rind from the Fontina cheese and cut 8 slices of about 25 g each, place them on the baking tray and put them in the oven while cooking the meat. Heat 4 tablespoons of oil in a large non-stick frying pan and cook the burgers 4 minutes per side, turning them every 2 minutes. Remove them from the pan and place them on kitchen paper. In the pan in which you cooked the meat, place the buns with the cut side down and brown them for 30-40 seconds. Coat the two cut sides of the buns with a thin layer of mustard and stuff them with 2 slices of tomato, the salad, a slice of Fontina, a hamburger, another slice of Fontina more tomatoes and salad. Close them up by pressing them lightly and serve immediately.