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The Ed "Junior" Radzvilla




Source of Recipe


Buddy Cookbook


List of Ingredients




6 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1-1/2 tablespoons mixed dried Italian herbs
1/2 teaspoon ground black pepper
12 medium tomato slices
12 medium fresh basil leaves
6 slices fresh mozzarella
1 small sweet yellow onion, chopped
1-1/2 garlic cloves, chopped
1 tablespoon olive oil
1/8 pound hard salami, cubed
1/8 pound prosciutto, sliced
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh Italian flat-leaf parsley
1-1/2 pounds ground veal
1 egg, beaten
2 tablespoons Sutter Home Sauvignon Blanc
Italian flat bread, cut into 6 bun-sized pieces, and sliced open
2 tablespoons butter, melted

Whisk together the oil, vinegar and mustard. Add herbs and pepper and mix. Pour over tomatoes, basil and mozzarella and set aside. Saute onion and garlic in olive oil in small iron skillet on heated grill. Set aside. Process salami, prosciutto, Parmesan cheese and parsley in food processor just until coarsely ground. Add onion mixture and salami mixture to ground veal. Add eggs and wine and mix gently with hands to combine. Form meat mixture into six patties, handling as little as possible. Cook on medium-hot grill for 3 minutes on each side, turning only once, until cooked through. Remove from heat and let rest while grilling bread. Brush cut sides of bread with butter and grill, buttered side down, until toasted. Place a veal patty on bottom piece of flat bread.

Remove tomatoes, basil and mozzarella from dressing. Place two slices tomato, two basil leaves and a slice of mozzarella on each patty. Cover with top piece of flat bread to serve.


Recipe