The VLT Club Sandwich: the veal lover’s twist
Reinvent the classic BLT with the VLT Club Sandwich, where crispy bacon is replaced by tender veal cutlets. This gourmet variation combines juicy veal with crisp lettuce and fresh tomatoes, creating a rich, flavorful delight. Perfect for food enthusiasts, the VLT Club Sandwich takes a classic favorite to new culinary heights.
The VLT Club Sandwich: the veal lover’s twist
Grain Fed veal, Milk Fed Veal
Veal Cutlets
20 min
Preparation
5 min
Cooking
4
Portions
Ingredients
- 4 Fontaine Family veal cutlets
- 80 ml (1/3 cup) melted butter
- 15 ml (1 tbsp.) chopped fresh parsley
- 10 ml (2 tsp.) chopped garlic
- 5 ml (1 tsp.) fresh thyme, chopped
- Salt and pepper to taste
- 12 slices brioche bread
- 15 ml (1 tbsp.) steak spices
- 8 leaves lettuce, green
- 1 large tomato, sliced
FOR THE SAUCE
- 80 ml (1/3 cup) mayonnaise
- 15 ml (1 tbsp.) mustard mustard
- 5 ml (1 tsp.) honey
Preparation
- Preheat barbecue to medium-high (220°C - 425°F).
- In a small bowl, combine melted butter, parsley, garlic and thyme. Season with salt and pepper. Brush bread slices with seasoned butter.
- In another small bowl, combine sauce ingredients. Set aside.
- Sprinkle cutlets with steak spices, then flatten with a meat tenderizer.
- Place cutlets on hot, oiled barbecue grill. Cook for 1 to 2 minutes on each side. Remove cutlets from barbecue and cut in half.
- On hot, oiled barbecue grill, toast bread slices for a few seconds on each side. Remove from barbecue.
- Spread sauce on one side of eight slices of bread.
- On the side of four slices of bread with sauce, spread half of the halved cutlets, half the lettuce and half the tomato slices. Cover with remaining slices of bread, spread side up. Top with remaining halved cutlets, lettuce and tomato slices. Cover with remaining bread slices. Cut sandwich in two and serve with slaw and fries.