Grain Fed veal, Milk Fed Veal
Veal butt tenderloin
30 min Preparation
10 min Cooking
2 Portions


  • 280 g (10 oz.) leftover veal tenderloin roast (see recipe)
  • olive oil, as needed to reheat veal tenderloin slices
  • 125 ml (½ cup) rice vinegar
  • 60 ml (¼ cup) water
  • 60 ml (¼ cup) sugar
  • 1 pinch each, garlic salt, ground black pepper, to taste
  • 60 ml (¼ cup) carrots, julienned
  • 60 ml (¼ cup) white radish ( daïkon), julienned
  • 60 ml (¼ cup) white onion, finely sliced
  • 60 ml (¼ cup) cucumber, sliced thinly
  • 1 (12 inch) French baguette
  • 60 ml (¼ cup) of mayonnaise, 60 ml (¼ cup) of hoisin sauce
  • 60 ml (¼ cup) coriander leaves
  • lime juice to taste
  • toasted sesame seeds (optional)


  1. Combine the rice vinegar, water and sugar in a saucepan and bring to a boil over medium heat, stirring until the sugar is dissolved, about 1 minute. Allow the mixture to cool. Season with garlic salt and pepper.
  2. Pour the cooled vinegar mixture over the carrots, radish and onion and allow the mixture to rest at room temperature in a bowl for 30 minutes. Drain excess vinegar after marinating the vegetables.
  3. While the vegetables are marinating, slice the remaining veal tenderloin roast into thin slices.
  4. Heat the oil in a large skillet over medium heat then add the tenderloin slices. Cook long enough to reheat the veal slices and set aside.
  5. Bake the baguette in the oven for 10 minutes until golden brown. Slice lengthwise and spread the mayonnaise on the bottom half and the hoisin sauce on the top half.
  6. Arrange in layers the veal tenderloin slices, cucumber slices, carrots, onion and radishes. Garnish with coriander leaves.
  7. Then squeeze a piece of lime over the filling and sprinkle with toasted sesame seeds to taste.

Side dishes

Tips and Tricks

Excellent recipe for a boxed lunch. Simply fill and wrap the sandwich and you’re done!