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Spicy Veal Sub with Mushrooms, Caramelized Onions, Aioli & Provolone Cheese Recipe

Spicy Veal Sub with Mushrooms, Caramelized Onions, Aioli & Provolone Cheese
Source: Iga

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Ingredients

  • 180 mL 3/4 cup mayonnaise
  • 1 clove of garlic, minced
  • 60 mL 1/4 cup grated fresh Parmesan
  • To taste salt and pepper
  • 30 mL 2 tbsp. olive oil
  • 15 mL 1 tbsp. butter
  • 1 pack (227 g) mushrooms, chopped
  • 1 onion, sliced
  • 400 g 3/4 lb. ground veal
  • 5 mL 1 tsp. crushed red pepper
  • 5 mL 1 tsp. sriracha sauce
  • 2 green onions, chopped
  • 2 submarine rolls
  • 4 slices provolone cheese
  • 500 mL 2 cups finely chopped iceberg lettuce
  • 1 celery stalk, finely chopped
  • 1 avocado, peeled and cubed
  • 1 tomato, seeded and cubed
PREP TIME
15m
COOK TIME
15m
TOTAL TIME
30m
YIELD
2 servings

Instructions

  • In a bowl, combine all aioli ingredients.
  • Using a hand blender, pulse a few times until smooth and creamy.
  • Set aside.
  • In a non-stick skillet, heat half the oil with butter.
  • Sauté mushrooms for 3 minutes or until lightly browned.
  • Add onion and cook for 3 to 5 minutes.
  • Season and set aside on a plate.
  • In the same skillet, heat remaining oil.
  • Cook meat for 5 to 7 minutes.
  • Add crushed red pepper, sriracha sauce and green onion.
  • Mix to combine.
  • Stir in prepared mushrooms and onions.
  • Slice rolls in half.
  • Open and add cheese slices.
  • Broil (550 °F) for a few minutes or until cheese starts to melt.
  • Remove from oven.
  • Brush with aioli to taste.
  • Add meat, mushroom and onion mixture.
  • Top with lettuce, avocado and tomato.
  • Add a little aioli diluted with a bit of water on top, to taste.

Dinner

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A recipe from Iga

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