Open Faced Veal Sandwich Recipe

• Preheat grill to medium heat; grease grate well. Toss veal with 2 tbsp (30 mL) oil, vinegar, garlic, salt and pepper. Grill for 1 or 2 minutes per side or until grill-marked and just cooked through.
• Top each slice of bread with 1 slice of provolone and grilled veal. Grill sandwiches for 1 minute or until bread is grill-marked on the bottom. Turn off heat on one side of grill. Place sandwiches on side with no heat; close lid and cook over indirect heat until cheese melts.
• Top sandwiches with arugula and drizzle with remaining oil.
• Tip: When tossing veal with oil, vinegar, garlic, salt and pepper, add 2 tbsp (30 mL) chopped fresh basil, 1/2 tsp (2 mL) dried oregano or 1/4 tsp (1 mL) crushed fennel seeds if desired.

Tip: Use leftover veal cutlets or prepared veal cutlets for an even easier-to-make sandwich.

Tip: Spread sun-dried tomato pesto overslices of bread before layering cheese and veal over top if desired.