3/4 pound ground beef, chuck, round, sirloin or veal
3/4 pound Tony's Italian sausage (hot or sweet)
1 tsp Tony's Italian Herb Medley, (or a blend of Italian herbs)
1 ripe tomato, chopped
2 TBS grated Parmigiano-Reggiano
1/2 cup Italian breadcrumbs
1/2 tsp Tony's Tuscan Grill Rub - to taste
4-6 thick slices aged provolone
1-2 cloves garlic
1-2 TBS olive oil
Tony's Italian Ciabatta loaf (regular or garlic)
1 ripe tomato, sliced
fresh basil leaves, to taste
Tony's Marinara Sauce

Remove Italian sausages from casings and place in a bowl with ground beef, Tony's Italian Herb Medley, chopped tomato, Parmigiano and breadcrumbs. Mix by hand to combine well.
Hand roll the meat into a cylinder 3 to 4 inches thick, using butcher paper to shape and roll even tighter. With a sharp knife, cut into 4-6 equal slices and hand pat each to confirm even compression and thickness. Lay on a plate and sprinkle lightly with Tony's Tuscan Grill Rub (or salt and pepper).
Press garlic and combine with oil. Cut ciabatta into serving sizes and split open, brushing with garlic oil.
Grill burgers over a hot flame for 3-4 minutes or until well browned. Turn and repeat on second side. When well browned on both sides, top with cheese. Reduce grill to low and cover until cheese is melted and meat reaches 155 degrees internal. Toast ciabatta on grill.
Remove burgers and 'buns' from the grill to a serving platter and top with sliced tomato and fresh basil leaves, pasta sauce on the side for dipping or spooning onto each bite. Ideal paired with a side of spaghetti tossed in Tony's Marinara sauce.
Serves 4-6 -Chef Mick Rosacci, Tony's Market