Veal Cutlets Sub | Quebec Veal
Discover a new version of the classic submarine with this gourmet sandwich topped with veal cutlets, roasted peppers, mushrooms and Swiss cheese.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veauduquebec.com.
Ingredients
- 4 Quebec veal cutlets
- 5 ml (1 tsp) dried thyme
- 5 ml (1 tsp) dried basil
- 5 ml (1 tsp) dried marjoram
- 5 ml (1 tsp) salt
- 7 white mushrooms thinly sliced
- 1 red pepper sliced
- 15 ml (1 tbsp) vegetable seasoning
- 1 submarine bun
- 2 to 4 slices of Swiss cheese
- 60 ml (1/4 cup) spicy mayonnaise
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