- 2 1/2 cups fresh bread crumbs
- 1 cup finely diced Provolone cheese
- 10 tablespoons freshly grated Parmesan cheese
- 3 tablespoons finely chopped parsley
- 3 small garlic cloves, minced
- 2 shallots, minced
- 2 1/2 teaspoons finely grated lemon zest
- 2 1/2 teaspoons minced fresh rosemary
- Kosher salt and freshly ground pepper
- 1/3 cup extra-virgin olive oil, plus more for brushing
- 3 1/4 pounds beef eye of round, cut crosswise into 36 slices and pounded into 6-by-4-inch rectangles
- 3 lemons, halved lengthwise, then thickly sliced crosswise
- 1 baguette, top and bottom crusts cut off, sliced 1 inch thick
- In a bowl, combine the first 8 ingredients with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Mix in 1/3 cup of the oil.
- Set a slice of beef on a work surface with the long side facing you. Spread 1 1/2 tablespoons of the filling along the bottom third of the slice. Roll the meat around the filling into a tight log, folding in the sides as you go. Repeat with the remaining meat and filling to make 36 rolls.
- Light a grill or preheat the broiler. Grill or broil the skewers until the bread is crusty brown and the meat is pink in the center, about 2 minutes per side. Serve hot with the Grilled Lemon Vinaigrette.