Mediterranean Baguettes Po-Boy Style

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 cup Italian seasoned breadcrumbs
3 cloves garlic, finely chopped
½ cup grated fresh Parmesan cheese
1 teaspoon salt
4 anchovy fillets, finely chopped
10 oil packed sun dried tomatoes, finely chopped
1 tablespoon cider vinegar
1 6-ounce can tomato paste
½ cup finely chopped red onion
2 eggs, beaten
1 1/2 pounds ground beef
½ pound ground pork
½ pound ground lamb
Vegetable oil for grilling
6 slices provolone cheese cut in half
2 tablespoons extra-virgin olive oil
3 12 inch French baguette cut in half



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. In a medium bowl, gently mix by hand or in a food processor pulse 3 or 4 times the, bread crumbs, garlic, Parmesan cheese, salt, anchovy fillets, sun dried tomatoes, cider vinegar, tomato paste, red onion and eggs. Add the ground beef, ground pork, ground lamb mix or pulse until well blended. Shape meat mixture into 6 oblong (hotdog shaped) patties. Coat the grill with vegetable oil for grilling Place the oblong patties on the side of the grill without the flame. Close the grill and cook for 15 minutes. Coat the medium high-heat side of the grill with oil again. Using tongs, transfer the patties onto the medium high-heat side. With the grill open, cook another 6 minutes. After 2 minutes, Turn the patties and continue grilling until done to preference and browned evenly, turn again. Meanwhile, cut the baguettes in half lengthwise, and remove some of the bread from the inside to make a well for the oblong shaped patties. Brush the baguettes with olive oil, Grill the Baguettes during the last 5 minutes of the patties grilling time, or until lightly toasted. Remove from grill. Place 1 oblong patty on each of the grilled baguettes and top each patty with 2 half slices of provolone cheese.