Garlicky Patty Melts with Provolone

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2 pounds ground sirloin

1 to 2 Fresno chile peppers, seeded depending on heat tolerance, and finely chopped

3 to 4 cloves garlic, finely chopped

2 small sprigs rosemary, finely chopped

A handful flat-leaf parsley, finely chopped

Kosher salt and freshly ground black pepper

Extra-virgin olive oil, for drizzling

Softened butter

12 slices good quality white or Italian bread

A couple handfuls arugula or baby spinach leaves

12 slices sharp deli-sliced provolone