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Spicy Veal Sub with Mushrooms, Caramelized Onions, Aioli & Provolone Cheese Recipe
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.
A recipe from Iga
2020-06-15
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