CookEat Recipe
Veal Club Sandwiches
Two-layer toasted sandwiches filled with pan-cooked veal, broiled bacon, lettuce and a little mayonnaise, trimmed and cut into triangles.
Method
Steps
Step 1
Keep the six raw veal-leg slices separate from the bread, lettuce and mayonnaise. Pat the veal dry and season with the half teaspoon salt and two saltspoons ground white pepper.
Step 2
Heat the tablespoon butter in a frying pan over medium-high heat. Add the veal side by side and cook for about two minutes on each side as a guide, adjusting the heat to prevent burning. Continue until a fine-tip thermometer inserted sideways into the centre of each slice reads at least 71.1°C (160°F). Rest the cooked veal for at least three minutes before assembly.
Step 3
Toast all twelve one-inch-thick bread slices until golden, then lightly butter them. Arrange the six cooked veal slices on six lower toasts.
Step 4
Broil the six very thin bacon slices on a broiler rack about three inches below the heat, turning once. Use about one minute on each side as a guide; follow the actual bacon product cooking directions and continue until it is fully cooked and crisp. Drain, cut each slice in two and put both halves over the veal on each lower toast.
Step 5
Spread a very little chilled finished mayonnaise sauce over each of the six washed and well-drained lettuce leaves. Put the leaves over the bacon, close with the six remaining toasts and press gently. Trim off the crusts and cut each sandwich into two triangles.
Step 6
Place the freshly assembled sandwiches on a hot oven-safe serving dish and warm briefly in a preheated 180°C conventional oven, using about two minutes as a guide. This warming does not replace the separate meat cooking. Serve immediately; do not hold the finished sandwiches warm for later service.
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