3 crusty French rolls, about 6 to 7 inches long
1-½ lbs ground Ontario veal
1 medium onion, finely chopped, about 1 cup
1 pkg onion soup mix
3 cloves garlic, minced
¼ cup chopped fresh parsley
2 tbsp potato starch
2 tsp freshly ground black pepper
¾ cup tomato sauce (store bought something with a bit of a zip to it is nice)
6 pieces mozzarella, Havarti or gouda cheese, cut into 8, 4-inch-long x 1-inch rectangles
6 tsp canola oil.
Salt and freshly ground black pepper, to taste
Instructions:
Cut each bread roll in half lengthways and scoop out a cavity in the center of each bread half, making a little trough. Set aside.
Take the bread dough that you removed from the bun and chop it finely. Set aside.
In a large bowl mix together the ground veal, onion, onion soup mix, garlic, parsley, potato starch, black pepper and left over breadcrumbs. Mix well to fully incorporate. Divide mixture into 6 equal parts.
Brush the cut side of each bun half with tomato sauce, about 1-2 tbsp per bread half. Take a piece of cheese and place it into the sauced cavity pressing it firmly into place.
Spread one portion of the ground veal mixture evenly over the surface of the cheese/sauced stuffed bread, pressing firmly so that the meat adheres to the bread. Make sure to spread the meat all the way to the edge of the bread, and that you have a uniform thickness, this will help for even cooking. Repeat with remaining ground meat and stuffed bread.
Brush meat side with a little canola oil, place evenly onto a plate or platter. Cover and refrigerate for at least 1 hour, this will help the meat stick to the bread.
Fire up your grill to medium high heat, 450-550 degrees F.
Place the cheesy meat bread loaves meat side down onto the grill and grill for 8-10 minutes, carefully turn over, reduce heat to medium low, 325-350 degrees F, close grill lid and continue to cook for 4 to 5 minutes until the veal mixture is fully cooked (160 degrees F) and the cheese is just starting to ooze.
Remove from grill, season to taste with a little salt and freshly ground black pepper and serve with extra warmed tomato sauce for dipping.
Serve immediately.
Source: Ted Reader BBQ (TedReaderBBQ.com)
