This is not your basic sandwich! Make this impressive ‘big bun’ for an outdoor lunch in the backyard, at the cottage or on a picnic. Veal cutlets grill up quickly and using a store-bought dressing helps make a quick flavourful marinade that is perfect speedy prep.
Veal Muffuletta Sandwich
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes 4 servings 1x
Ingredients
6 Veal Cutlets (about 10 oz/300 g TOTAL)
¼ cup (60 mL) balsamic dressing (homemade or store-bought)
1 EACH sweet red and yellow pepper, quartered
One 10-inch (25 cm) round loaf sourdough or Italian bread (540 g to 675 g)
¼ cup (60 mL) mayonnaise
2 tbsp (30 mL) basil or sundried tomato pesto
¾ cup (175 mL) muffuletta olive and mixed vegetable topping (see Tip)
8 slices provolone cheese
1½ cups (375 mL) lightly packed baby spinach
Instructions
- Lay veal cutlets on a cutting board. Pound each cutlet with the flat side of a meat mallet to about 1/4 inch (5 mm) thickness. Place in a large baking dish. Pour dressing over top and turn cutlets to coat. Set aside.
- Grill peppers in a closed preheated barbecue over medium-high heat (400°F/200°C) for about 10 minutes, turning occasionally, until golden and tender. Transfer to a plate; set aside.
- Grill veal cutlets in a closed preheated grill over medium-high heat (400°F/200°C) for about 6 minutes, turning once or twice, until grill marked and just cooked through. Transfer to another plate; set aside.
- Cut bread in half horizontally and scoop out fluffy interior, leaving a 1-inch (2.5 cm) edge all around the inside.
- Stir together mayonnaise and pesto in a small bowl. Spread all over inside top and bottom of loaf. Spread muffuletta topping all over both sides. Arrange 4 slices of provolone across bottom half of the loaf. Layer with spinach, grilled cutlets, grilled peppers and remaining cheese. Place top of loaf over top and press gently. (Sandwich can be wrapped well with food storage wrap and refrigerated for up to 2 days.)
- Serve cold or at room temperature; to serve warm, unwrap and grill in a closed preheated barbecue over medium heat (350°F/180°C) for about 5 minutes or until lightly grill marked and warmed through. Cut into wedges to serve.
Notes
Tip: Find muffuletta olive and mixed vegetable topping packed in jars in the same grocery aisle as pickles and other pickled vegetables and olives. If it is unavailable, chop drained olives and pickled vegetables (such as carrots and cauliflower) as a substitute.
