Wash and dry all produce. Preheat toaster oven or oven to 400 degrees. Halve, peel, and finely dice onion. Split ciabattas in half, creating bun tops and bottoms. Place tomatoes in a medium bowl and crush with hands until you have no pieces larger than 1/2 inch.

Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and season with salt, pepper, and half the Italian seasoning. Cook, tossing, until softened, 2-3 minutes. Add tomatoes and stir to combine. Bring to a boil, then lower heat and reduce to a gentle simmer. Keep simmering until rest of meal is ready.

Heat a drizzle of oil in another large pan. Combine beef and remaining Italian seasoning in another medium bowl, then shape into two patties slightly wider than ciabattas. Season with salt and pepper. Add to pan and cook to desired doneness, 2-4 minutes per side; 1 minute before burgers are done, sprinkle cheese on top, cover pan, and let melt.

Place ciabatta halves in toaster oven or oven and toast until golden brown, 3-5 minutes. TIP: Use a baking sheet if toasting in the oven.

Toss arugula in a large bowl with a large drizzle of olive oil and 1 TBSP vinegar (we sent more). Season with salt and pepper.

Divide ciabatta bottoms between plates, then spread with tomato sauce. Top each with a burger and a little more tomato sauce, then place remaining ciabatta halves on top. (TIP: You’ll have some sauce left over—save it for another use, such as mixing into pasta.) Serve burgers with salad on the side.