Cajun Veal Scaloppini Po’boy Sandwich with Voodoo Peppers

Ingredients

• 6 x Ontario veal scaloppini, about 4 oz (113 g) each
• 3 tbsp (45 mL) olive oil
• 3 tbsp (45 mL) Cajun spice mix
• 1 cup (250 mL) mayonnaise
• 2 tsp (10 mL) creole mustard or grain mustard
• 1 tsp (5 mL) smoked paprika
• 1 tbsp (15 mL) chopped fresh chives
• 1 tbsp (15 mL) minced onion
• 2 -3 big shots of hot sauce
• 1 tsp (5 mL) pickle juice
• 1 tbsp (15 mL) minced pickle
• Salt
• freshly ground black pepper
• 4 medium/small sweet bell peppers. Use a variety of colours, red, yellow, orange, green or poblano peppers, cut in half and seeded
• 2 medium onions, peeled and halved
• 2 banana peppers, halved and seeded
• 1 jalapeño or another green hot chili pepper, halved and seeded
• 2 tbsp (30 mL) chopped fresh chives
• 1 tbsp (15 mL) buffalo style hot wing sauce
• 1 tbsp (15 mL) olive oil
• 3 tsp (15 mL) Cajun spice seasoning mix
• 6 torpedo sub rolls about 8 inches (20 cm) long each
• 1 ½ cups (375 mL) shredded mozzarella cheese, divided
• 6 cups shredded green leaf or iceberg lettuces
• 2 ripe large plump tomatoes cut into 6 slices each