If Nashville hot chicken and a steakhouse sandwich had a delicious cousin, this would be it! This Nashville Hot Honey Veal Cutlet Sandwich is stacked high with two grilled Ontario veal cutlets, on a toasted bun, dripping with sweet hot honey butter and a tangy, addictive comeback sauce. It is the kind of incredibly messy, deeply satisfying sandwich that you will start craving again the absolute second you finish your last bite.
We love throwing these cutlets on a hot grill because they cook up in just a couple of minutes, keeping the meat beautifully juicy while getting those perfect seared edges. When you pile on the cool, crunchy dill slaw and melted Havarti, it hits every single backyard comfort food note you could ever want. As a father of two boys, I can tell you firsthand that this heavy-hitting sandwich is exactly what I want to be eating to celebrate Father's Day this year.
This recipe was created in partnership with Ontario Veal Appeal. All opinions in this post are always my own.
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Why We Love This Recipe
- Ontario Veal Takes Center Stage: Using thin, tender veal cutlets means quick cooking on the grill while keeping the meat incredibly juicy and flavorful.
- Exceptional Texture Breakdown: The contrast between the melted Havarti, crisp cabbage slaw, and optional kettle chips gives every bite a satisfying crunch.
- Balanced Nashville Heat: Combining sweet hot honey butter with a tangy red drizzle offers a bold, layered spicy kick without overpowering the veal.
- Built for Celebrations: It is a hearty, special meal that feels elevated for Father’s Day but comes together with straightforward, simple steps.
Ingredients
Veal
- Ontario veal cutlets
- Avocado oil
- Kosher salt
- Black pepper
- Sweet paprika
- Garlic powder
- Onion powder
Nashville Comeback Sauce
- Mayonnaise
- Hot sauce
- Dill pickle brine
- Dijon mustard
- Honey
- Smoked paprika
- Garlic powder
- Black pepper
- Kosher salt
Crunchy Dill Slaw
- Green cabbage
- Iceberg lettuce
- Dill pickle brine
- Fresh dill
- Apple cider vinegar
- Olive oil
- Kosher salt
- Black pepper
- Red cabbage, optional
Nashville Hot Honey Butter
- Unsalted butter
- Hot honey
- Cayenne pepper, to taste
- Smoked paprika
- Garlic powder
- Brown sugar
- Kosher salt
Nashville Red Drizzle
- Cayenne pepper hot sauce
- Butter
- Cayenne pepper
- Smoked paprika
- Apple cider vinegar
- Brown sugar
For Assembly
- Brioche buns
- Havarti cheese
- Dill pickle slices
- Spicy dill pickle kettle chips, optional
- Butter
See the recipe card below for quantities.
Instructions
Make the Nashville Comeback Sauce
In a small bowl, whisk together the mayonnaise, hot sauce, pickle brine, Dijon mustard, honey, smoked paprika, garlic powder, black pepper, and salt. Cover and refrigerate until needed.
➡️What is Comeback Sauce? Originating in Mississippi, Comeback Sauce is a creamy, savoury condiment made with a base of mayonnaise and chili or hot sauce. It delivers a tangy flavour profile designed to keep people coming back for more.
Prepare the Slaw
In a medium bowl, combine the green cabbage, iceberg lettuce, pickle brine, fresh dill, vinegar, olive oil, salt, and pepper. Toss until lightly coated. Refrigerate until ready to serve so the slaw remains crisp and lightly dressed. Hold the red cabbage until assembly.
➡️Pro Tip for a Clean Slaw: To keep the slaw looking bright and clean, do not mix the red cabbage into the wet dressing ahead of time because it will bleed and turn the whole batch pink. Instead, toss it with the green cabbage at the very last second, or simply sprinkle a pinch of it directly onto the sandwich during assembly.
Make the Nashville Hot Honey Butter
In a small saucepan over low heat, combine the cayenne pepper, smoked paprika, garlic powder, brown sugar, and salt. Add in the butter to melt, then the hot honey. Whisk until smooth and fully combined. Remove from the heat and keep warm.
Whisk up the Nashville Red Drizzle
In a small bowl, whisk together the hot sauce, melted butter, cayenne pepper, smoked paprika, apple cider vinegar, and brown sugar. Set aside. The drizzle should be loose enough to spoon over the sandwich and run down the sides of the veal, but thick enough that it does not immediately soak completely into the bun.
Prepare the Veal
Trim and portion the 8 veal cutlets to fit your brioche buns. Cut each of those 8 cutlets in half to create 16 pieces total. If necessary, lightly pound the cutlets to an even thickness of approximately ¼ inch (6 mm). Pat dry with a paper towel. Toss the pieces with avocado oil, salt, pepper, paprika, garlic powder, and onion powder. Allow the meat to stand at room temperature for 15 minutes before cooking.
Grill the Veal
Preheat your grill or griddle to medium-high heat, targeting approximately 450°F (232°C). Cook the veal for 1 ½ to 2 minutes per side, or until the thickest cutlet reaches an internal temperature of 145°F (63°C). Cook in batches if necessary to avoid crowding the cooking surface.
Immediately brush both sides of every cooked cutlet with the warm Nashville Hot Honey Butter. On 12 of the cutlet pieces, place a half-slice of Havarti cheese, leaving 4 pieces without cheese. Cover briefly until the cheese is completely melted. Stack the veal into 4 separate sandwich portions: each stack should have 3 slices with cheese and 1 top slice without cheese. Transfer the stacks to a platter and let them rest for 3 minutes.
Toast the Buns
Spread the softened butter onto the cut sides of the brioche buns. Toast them on the grill or griddle surface until they turn a beautiful golden brown.
Assemble the Sandwiches
Spread a generous layer of the Nashville Comeback Sauce on the bottom buns. Place one cheese-topped veal stack on each bun. Drizzle each sandwich with 1 to 1 ½ teaspoons (5 to 7.5 mL) of the Nashville Red Drizzle, allowing it to run down the sides of the meat. Top with a small handful of the Crunchy Dill Slaw, a few pieces of red cabbage (optional) and 2 to 3 dill pickle slices. If you want extra crunch, add a generous handful of the lightly crushed spicy dill pickle kettle chips. Spread a thin layer of Comeback Sauce on the top buns and close the sandwiches.
To Serve
Allow the completed sandwiches to rest for 1 minute before slicing. Cut each sandwich in half and serve immediately. The result is a sandwich that feels indulgent and craveable while keeping Ontario veal unmistakably front and center in every single bite.
Tips, Substitutions & Serving Suggestions
- Cheese Variations: If you do not have Havarti on hand, Monterey Jack, Monterey Jack with jalapeño, or mild provolone melt beautifully and pair wonderfully with the heat of the hot honey.
- Managing the Heat: The cayenne pepper in both the butter and the red drizzle can be adjusted easily. Reduce the cayenne to ½ teaspoon (2.5 mL) for a milder warmth or increase it if your audience loves serious Southern heat.
- Make Ahead Tip: The Nashville Comeback Sauce and the Nashville Red Drizzle can be prepared up to 2 days in advance and stored in airtight containers in the refrigerator. Just gently warm the red drizzle before assembling so the butter components liquefy.
- Serving Ideas: Serve these hearty sandwiches alongside grilled corn on the cob, classic potato salad, or sweet potato fries for a complete Father’s Day backyard feast.
Love this Veal Cutlet Sandwich? Try These Veal Recipes Next:
- Reverse Sear Veal Tenderloin with Dijon Cognac Sauce
- Slow-Braised Veal Osso Buco alla Puttanesca
- Easy Grilled Veal Chops with Dijon Caper Lemon Butter
- Diavola Veal Chops with Chili Apple Cider Glaze
📖 Recipe
Nashville Hot Honey Veal Cutlet Sandwich
Ingredients
Veal
- 2 lb Ontario veal cutlets 907 g (8 cutlets total, cut in half to make 16 pieces)
- 2 tablespoon avocado oil 30 mL
- 1 teaspoon kosher salt 5 mL
- 1 teaspoon freshly ground black pepper 5 mL
- 1 teaspoon sweet paprika 5 mL
- ½ teaspoon garlic powder 2.5 mL
- ½ teaspoon onion powder 2.5 mL
Nashville Comeback Sauce
- ½ cup mayonnaise 120 mL
- 2 tablespoon hot sauce 30 mL
- 1 tablespoon dill pickle brine 15 mL
- 1 teaspoon Dijon mustard 5 mL
- 1 teaspoon honey 5 mL
- ½ teaspoon smoked paprika 2.5 mL
- ¼ teaspoon garlic powder 1.25 mL
- ¼ teaspoon black pepper 1.25 mL
- Pinch of kosher salt
Crunchy Dill Slaw
- 2 cups green cabbage 475 mL finely shredded
- ½ cup iceberg lettuce 120 mL finely shredded
- 1 ½ tablespoon dill pickle brine 22.5 mL
- 1 tablespoon fresh dill 15 mL chopped
- 1 teaspoon apple cider vinegar 5 mL
- 1 teaspoon olive oil 5 mL
- ¼ teaspoon kosher salt 1.25 mL
- ¼ teaspoon black pepper 1.25 mL
- 2-3 tablespoon red cabbage, optional finely shredded, for garnish
Nashville Hot Honey Butter
- ¼ cup unsalted butter 60 mL
- 2 tablespoon hot honey 30 mL
- 1 to 2 teaspoon cayenne pepper, to taste 5 to 10 mL
- 1 teaspoon smoked paprika 5 mL
- ½ teaspoon garlic powder 2.5 mL
- ½ teaspoon brown sugar 2.5 mL
- ¼ teaspoon kosher salt 1.25 mL
Nashville Red Drizzle
- ¼ cup cayenne pepper hot sauce 60 mL such as Frank's RedHot
- 2 tablespoon unsalted butter 30 mL melted
- ½ to 1 teaspoon cayenne pepper 2.5 to 5 mL, to taste
- ¾ teaspoon smoked paprika 3.75 mL
- 2 teaspoon apple cider vinegar 10 mL
- 1 teaspoon brown sugar 5 mL
For Assembly
- 4 brioche buns
- 6 slices Havarti cheese cut in half to make 12 half-slices
- 8 to 12 dill pickle slices
- 1 cup spicy dill pickle kettle chips, optional 240 mL, lightly crushed
- 2 tablespoon softened butter 30 mL
Instructions
Make the Nashville Comeback Sauce
- In a small bowl, whisk together the mayonnaise, hot sauce, pickle brine, Dijon mustard, honey, smoked paprika, garlic powder, black pepper, and salt. Cover and refrigerate until needed.
Prepare the Slaw
- In a medium bowl, combine the green cabbage, iceberg lettuce, pickle brine, fresh dill, vinegar, olive oil, salt, and pepper. Toss until lightly coated. Refrigerate until ready to serve so the slaw remains crisp and lightly dressed. Hold the red cabbage until assembly.
Make the Nashville Hot Honey Butter
- In a small saucepan over low heat, combine the cayenne pepper, smoked paprika, garlic powder, brown sugar, and salt. Add in the butter to melt, then the hot honey. Whisk until smooth and fully combined. Remove from the heat and keep warm.
Whisk up the Nashville Red Drizzle
- In a small bowl, whisk together the hot sauce, melted butter, cayenne pepper, smoked paprika, apple cider vinegar, and brown sugar. Set aside. The drizzle should be loose enough to spoon over the sandwich and run down the sides of the veal, but thick enough that it does not immediately soak completely into the bun.
Prepare the Veal
- Trim and portion the 8 veal cutlets to fit your brioche buns. Cut each of those 8 cutlets in half to create 16 pieces total. If necessary, lightly pound the cutlets to an even thickness of approximately ¼ inch (6 mm). Pat dry with a paper towel. Toss the pieces with avocado oil, salt, pepper, paprika, garlic powder, and onion powder. Allow the meat to stand at room temperature for 15 minutes before cooking.
Grill the Veal
- Preheat your grill or griddle to medium-high heat, targeting approximately 450°F (232°C). Cook the veal for 1 ½ to 2 minutes per side, or until the thickest cutlet reaches an internal temperature of 145°F (63°C). Cook in batches if necessary to avoid crowding the cooking surface.
- Immediately brush both sides of every cooked cutlet with the warm Nashville Hot Honey Butter. On 12 of the cutlet pieces, place a half-slice of Havarti cheese, leaving 4 pieces without cheese. Cover briefly until the cheese is completely melted. Stack the veal into 4 separate sandwich portions: each stack should have 3 slices with cheese and 1 top slice without cheese. Transfer the stacks to a platter and let them rest for 3 minutes.
Toast the Buns
- Spread the softened butter onto the cut sides of the brioche buns. Toast them on the grill or griddle surface until they turn a beautiful golden brown.
Assemble the Sandwiches
- Spread a generous layer of the Nashville Comeback Sauce on the bottom buns. Place one cheese-topped veal stack on each bun. Drizzle each sandwich with 1 to 1 ½ teaspoons (5 to 7.5 mL) of the Nashville Red Drizzle, allowing it to run down the sides of the meat. Top with a small handful of the Crunchy Dill Slaw, a few pieces of red cabbage (optional) and 2 to 3 dill pickle slices. If you want extra crunch, add a generous handful of the lightly crushed spicy dill pickle kettle chips. Spread a thin layer of Comeback Sauce on the top buns and close the sandwiches.
To Serve
- Allow the completed sandwiches to rest for 1 minute before slicing. Cut each sandwich in half and serve immediately. The result is a sandwich that feels indulgent and craveable while keeping Ontario veal unmistakably front and center in every single bite.
Notes
Tips, Substitutions & Serving Suggestions
- Cheese Variations: If you do not have Havarti on hand, Monterey Jack, Monterey Jack with jalapeño, or mild provolone melt beautifully and pair wonderfully with the heat of the hot honey.
- Managing the Heat: The cayenne pepper in both the butter and the red drizzle can be adjusted easily. Reduce the cayenne to ½ teaspoon (2.5 mL) for a milder warmth or increase it if your audience loves serious Southern heat.
- Make Ahead Tip: The Nashville Comeback Sauce and the Nashville Red Drizzle can be prepared up to 2 days in advance and stored in airtight containers in the refrigerator. Just gently warm the red drizzle before assembling so the butter components liquefy.
- Serving Ideas: Serve these hearty sandwiches alongside grilled corn on the cob, classic potato salad, or sweet potato fries for a complete Father's Day backyard feast.
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