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Servings
4 tasty sandwiches
Ingredients
4 x 4-5 oz Ontario veal scaloppini, thinly sliced and pounded
4 + 6 tbsp olive oil
4 tbsp BBQ seasoning (I used my Bone Dust)
2 tbsp chopped fresh herbs (any mixture of dill, parsley, cilantro, thyme, oregano, mint)
8 slices rustic bread (I used a classic Italian white bread, crusty crunchy crust, light ‘n airy inside)
3 tbsp mayonnaise
1 tbsp prepared horseradish
4 leaves green leaf lettuce, sliced into fine strips
2 large ripe tomatoes, sliced into ¼ inch rounds
Salt and freshly ground black pepper, to taste
Instructions
Slice each veal scaloppini into 3 or 4 strips about 1½ to 2 inches wide, so the veal looks similar in shape to strips of bacon. Drizzle veal slices with 4 tbsp of olive oil and mix well to coat evenly. Sprinkle the BBQ seasoning over the veal slices and mix well to coat evenly. Lay the strips of seasoned veal evenly spaced onto a parchment lined cookie sheet, cover and refrigerate to marinate in the spices for a minimum of 1 hour.
In a small bowl combine remaining 6 tbsp of olive oil with 2 tbsp of chopped fresh herbs. Season to taste with salt and freshly ground black pepper. Set aside.
Slice the bread into 8-½ thick slices and brush evenly on both sides with herby oil. Set aside.
In another small bowl mix the mayonnaise and horseradish and season to taste with salt and freshly ground black pepper.
Fire up the grill to medium heat, about 350-450°F.
Toast the seasoned bread slices, on both sides until browned and toasted, set aside keeping warm.
Crank up the grill to high, 500 °F.
Grill the veal slices quickly for 2 to 3 minutes per side until lightly charred and tender, and if you do it right still a little pink in the center. Tip: get everything ready before you grill the veal. This is the last thing you do. Do it hot ‘n fast.
Assemble your VLT
1 sliced of grilled toast.
Schmeer a ¼ of the horseradish mayo over the toast.
Top with some shredded lettuce.
Add 3-4 thin slices of tomato.
Season tomato slices with a little salt and freshly ground black pepper.
Top with 4 or 5 slices of grilled veal scaloppini strips.
Top with 2nd slice of grilled toast.
Repeat.
