Vitello Focaccia (12 servings)
¾ cup olive oil
¼ cup balsamic vinegar
2 T Dijon mustard
3 T mixed Italian herbs, dried
1 teaspoon ground black pepper
24 medium tomato slices
24 medium fresh basil leaves
12 slices fresh mozzarella
1 medium sweet yellow onion, chopped
3 cloves garlic, chopped
2 T olive oil
¼ lb. hard salami, cubed
¼ lb. Proscuitto, sliced
1-cup Parmesan cheese, grated
¼ cup fresh Italian flat leaf parsley, chopped
3 lbs. ground veal
2 eggs, beaten
¼ cup dry white wine
Italian flat bread cut into 12 bun sized pieces, and sliced open
½ stick butter, melted
Whisk together the oil, vinegar and mustard. Add herbs and pepper and mix. Pour over tomatoes, basil and mozzarella and set aside.
Sauté onion and garlic in olive oil in small iron skillet on heated grill. Set aside.
Process salami, proscuitto, Parmesan 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 into 12 patties, handling as little as possible. (Refrigerate patties until ready to grill.)
Cook on medium grill for 3 minutes on each side, turning only once. Remove from heat and let rest while grilling bread. Butter cut sides of bread 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 2 slices tomato, 2 basil leaves and a slice of mozzarella on each patty. Cover with top piece of flat bread…buon appettito!