VLT Sandwich

VLT Sandwich

Stir-Frying Recipe

Wash those sad desk lunch blues away with this awesome VLT sandwich! Featuring thin and crispy veal cutlets, herbaceous arugula, juicy tomatoes, and a rockin' red pepper ketchup that's sure to put a pep in your step any day of the week!
Try toasting the ciabatta roll or for some other delightful additions try adding cheese, an egg, or even an avocado. Give this VLT sandwich a try, just like the classic BLT this will become a family favorite for sure! Do you ever get bored with your same week after week lunch and dinner ideas?  No need to worry, check out some of our other great ideas for more delicious recipes you can add to weekly home menu.

Nutritional Information Per Serving

500
Calories

40g
Protein

10g
Fat

2g
Saturated Fat

576mg
Sodium

63g
Carbohydrates

96mg
Cholesterol

4g
Fiber

Prep Time:
1 hour

Cook Time:
15 minutes

Total Time:
1 hour 15 minutes

Serves:
4

Ingredients

  • 4 veal cutlets, 3 ounces each, pounded thin
  • 1/4 cup flour, all-purpose
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • salt to taste
  • ground black pepper to taste
  • 1/4 cup Canola oil
  • 4 Ciabatta rolls, crusty
  • 3 cups arugula
  • 8 tomato slices

Red Pepper Ketchup:

  • 2 red peppers, sweet, large
  • 1 tablespoon Canola oil
  • 1/2 jalapeno pepper
  • 1/4 cup onion, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon brown sugar
  • 1 tablespoon cider vinegar

Instructions

For the ketchup:

  1. Prepare the red pepper ketchup by first roasting the red peppers in a hot oven, under a broiler, or over an open flame, turning often until the skin is wrinkled and the peppers are tender.

  2. Transfer peppers to a bowl, cover with plastic wrap, and rest for 10 minutes. Peel skin, remove seeds and stem, then cut into chunks.

  3. Heat canola oil in a medium sauté pan. Sweat jalapenos, onions, and garlic until softened. Reduce heat and add sugar, cider vinegar, and roasted peppers. Simmer for about 5 minutes and then let cool.

  4. Place ingredients in blender or small food processor and puree until smooth, reaching ketchup like consistency.

  5. Refrigerate until completely chilled.

For the veal:

  1. Blot veal dry, season both sides with cumin, paprika, salt and pepper, then dredge in flour. Set aside. Repeat with rest of veal cutlets.

  2. Heat oil in sauté pan, on medium heat, until shimmering.

  3. Sauté cutlets in oil until golden brown on both sides, about 2 to 3 minutes per side.

To assemble sandwich:

  1. Cut ciabatta rolls in half. Place the sautéed veal on the bottom half of roll and top (in order) with pepper ketchup, arugula, tomato and top of roll.