Grilled half-and-half meat sandwich with asparagus and anchovies
A juicy organic sandwich with half-and-half ground meat, green asparagus, spring onions, red onion, anchovies, garlic, lime, and Parmigiano Reggiano, finished with a swirl of mayo.
What you need
How Maurice does it
- 1
Dice the red onion, garlic, and spring onions. Cut the green asparagus into bite-sized pieces.
- 2
Light a fire in a grill and place a large round griddle over it. Add a smaller griddle with a central hole on top if available.
- 3
Sprinkle seasoning onto the griddle, then add olive oil and butter. Spread the melting butter with a knife.
- 4
Add the diced red onion to the griddle and sauté until softened, stirring with a spatula.
- 5
Add the ground meat and mix with the onions. Cook until it starts to brown.
- 6
Stir in the diced garlic and anchovy fillets. Let it simmer gently for about 8 minutes.
- 7
Add the chopped asparagus and spring onions. Continue to stir and cook until the vegetables are tender.
- 8
Move the cooked mixture to one side of the griddle. Place the baguette halves cut-side down on the empty side to toast.
- 9
Squeeze the lime over the baguettes. Top the baguette halves with slices of cheese.
- 10
Transfer the cooked mixture and baguettes to a wooden serving board. Assemble the sandwiches by stacking the meat mixture on the baguette halves.
- 11
Drizzle white sauce (mayonnaise) over the sandwiches. Serve immediately, optionally with a chilled glass of rosé.
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