Cajun Veal Scaloppini Po’boy Sandwich with Voodoo Peppers - Ted Reader

Name: Cajun Veal Scaloppini Po’boy Sandwich with Voodoo Peppers - Ted Reader
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 and freshly ground black pepper to taste; 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

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This is a pretty quick ‘n easy recipe. The voodoo peppers take longer to grill than the veal scaloppini. Get your grill hot ‘n ready and get grilling.

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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 and freshly ground black pepper to taste
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