When it comes to creating the perfect sandwich, the quality of the ingredients makes all the difference. This Grilled Veal Cutlet Sandwich recipe shines, thanks to the exceptional flavour and tenderness of Famille Fontaine’s grain-fed leg veal cutlets.
Raised with care on a specialized diet, Famille Fontaine’s veal is known for its delicate taste and fine texture, making it the ideal protein for a gourmet sandwich experience.
Paired with sautéed red onions, garlicky cremini mushrooms, and a kick of spicy tomato sauce, this sandwich offers a satisfying bite that is both indulgent and elevated.
Full discloser, this recipe was made in partnership with Famille Fontaine. All opinions in this post are my own.
Ingredients
- Famille Fontaine Grain-fed Veal Leg Cutlets
- Salt and pepper
- Spicy tomato sauce, or your favourite
- Olive oil
- Red onions
- Unsalted butter
- Cremini mushrooms
- Garlic cloves
- Sprig of thyme
- Grana Padano (or Parmesan) cheese
- Mozzarella cheese
- Arugula
- Buns
See recipe card for quantities.
Instructions
Prep the Veal
Pat dry the veal with paper towels. Season the veal cutlets with salt and pepper on both sides.
Preheat the Grill
Preheat your grill to medium heat.
Sauté the Onions
Heat the olive oil in a 12″ skillet on the grill. Add the sliced red onions and sauté until soft, 8-10 minutes. Push them to one side of the pan.
Cook the Mushrooms
In the same skillet, add the butter to the cleared side of the pan. Add the sliced cremini mushrooms, minced garlic, thyme and stir. Cook until lightly browned, about 6-8 minutes.
Heat the Tomato Sauce
While the onions are cooking, warm the spicy tomato sauce in a small saucepan until heated through.
Toast the Buns
Toast the buns on the grill until golden and crisp. Remove from the grill and set aside.
Grill the Veal
Grill the veal cutlets for 1-2 minutes per side over medium heat, just until they are cooked through and have nice grill marks. Remove from the grill and let rest while you build the sandwiches.
Assemble the Sandwiches
Spread 3 tablespoons of tomato sauce on the bottom half of each bun. Sprinkle the Grana Padano cheese and grated mozzarella. Layer with 2 ½ pieces of grilled veal, mushrooms, and onions. Top with a handful of fresh arugula and the other half of the bun.
Serve
Serve the sandwiches with extra tomato sauce on the side for dipping.
Watch how this recipe was made here.
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If you get the chance to try this recipe for Grilled Veal Cutlet Sandwiches please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James
📖 Recipe
Grilled Veal Cutlet Sandwiches
Ingredients
- 2 packages of Famille Fontaine Grain-fed Veal Leg Cutlets
- Salt and pepper to taste
- 500 ml of spicy tomato sauce or your favourite
- 2 tablespoons olive oil
- 2 red onions thinly sliced
- 2 tablespoons unsalted butter
- 125 g cremini mushrooms sliced
- 2 garlic cloves minced
- 1 fresh sprig of thyme
- Grana Padano or Parmesan cheese, grated (1 tablespoon per sandwich)
- Mozzarella cheese grated (2-3 tablespoons per sandwich)
- Arugula
- 4 crusty Portuguese buns
Instructions
- Prep the Veal: Pat dry the veal with paper towels. Season the veal cutlets with salt and pepper on both sides.
- Preheat the Grill: Preheat your grill to medium heat.
- Sauté the Onions: Heat the olive oil in a 12" skillet on the grill. Add the sliced red onions and sauté until soft, 8-10 minutes. Push them to one side of the pan.
- Cook the Mushrooms: In the same skillet, add the butter to the cleared side of the pan. Add the sliced cremini mushrooms, minced garlic, thyme and stir. Cook until lightly browned, about 6-8 minutes.
- Heat the Tomato Sauce: While the onions are cooking, warm the spicy tomato sauce in a small saucepan until heated through.
- Toast the Buns: Toast the buns on the grill until golden and crisp. Remove from the grill and set aside.
- Grill the Veal: Grill the veal cutlets for 1-2 minutes per side over medium heat, just until they are cooked through and have nice grill marks. Remove from the grill and let rest while you build the sandwiches.
- Assemble the Sandwiches: Spread 3 tablespoons of tomato sauce on the bottom half of each bun. Sprinkle the Grana Padano cheese and grated mozzarella. Layer with 2 ½ pieces of grilled veal, mushrooms, and onions. Top with a handful of fresh arugula and the other half of the bun.
- Serve: Serve the sandwiches with extra tomato sauce on the side for dipping.
- Rate this Recipe: If you make this, please leave a review letting us know how it was!
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