Cajun Veal Scaloppini Po’boy Sandwich with Voodoo Peppers

Ingredients

6 x Ontario veal scaloppini, about 4 oz (113 g) each
3 tbsp (45 mL) olive oil
3 tbsp (45 mL) Cajun spice mix

Remoulade Sauce
1 cup (250 mL) mayonnaise
2 tsp (10 mL) creole mustard or grain mustard
1 tsp (5 mL) smoked paprika
1 tbsp (15 mL) chopped fresh chives
1 tbsp (15 mL) minced onion
2 -3 big shots of hot sauce
1 tsp (5 mL) pickle juice
1 tbsp (15 mL) minced pickle
Salt and freshly ground black pepper to taste

Voodoo Peppers
4 medium/small sweet bell peppers. Use a variety of colours, red, yellow, orange, green or poblano peppers, cut in half and seeded
2 medium onions, peeled and halved
2 banana peppers, halved and seeded
1 jalapeño or another green hot chili pepper, halved and seeded
2 tbsp (30 mL) chopped fresh chives
1 tbsp (15 mL) buffalo style hot wing sauce
1 tbsp (15 mL) olive oil
3 tsp (15 mL) Cajun spice seasoning mix
6 torpedo sub rolls about 8 inches (20 cm) long each
1 ½ cups (375 mL) shredded mozzarella cheese, divided
6 cups shredded green leaf or iceberg lettuces
2 ripe large plump tomatoes cut into 6 slices each

Instructions

Pat the veal slices with paper toweling to remove excess moisture, place in a bowl. Add 3 tbsp (45 mL) of olive oil and 3 tbsp (45 mL) of Cajun spice mix to the veal and mix to evenly coat. Cover and refrigerate until needed.

In a medium sized bowl mix together the mayonnaise, creole mustard, smoked paprika, chives, onion, hot sauce, pickle juice and minced pickle. Season to taste with salt and freshly ground black pepper. Set aside.

Fire up your grill, get it hot, 550°F (290°C) plus.

Grill all the peppers and onions for 5 to 10 minutes per side or until the peppers and onions are charred and just tender. Remove from the grill and allow to cool for a few minutes. Slice the peppers and onions and place in a bowl. Add chives, hot sauce, olive oil and Cajun seasoning and mix well. Set aside

Grill Cajun spiced veal scaloppini for 2 to 3 minutes. Turn scaloppini over and top with about 1/3 cup (80 mL) of the voodoo pepper mixture. Top with about ¼ cup (60 mL) of shredded mozzarella cheese and continue to cook until the veal scallopini is just done and still pink inside when sliced. Hot ‘n fast be the way to grill this cut of tender goodness.

Toast the buns. Spread 1 to 2 tbsp (15 to 30 mL) of remoulade sauce over the surface of both cut sides of the bun. Top the bottom buns with a ½ cup of shredded lettuce and add 2 to 3 slices of fresh tomato and then add the grilled veal loaded with the voodoo peppers and cheese. Top with bun top. Press to squish.