Bread Rolls Stuffed Three Ways with Veal

Ingredients

• 12 salad rolls

Veal

• 675 g (approximately 1 1/2 lb) ground Quebec Veal
• 15 ml (1 tbsp) olive oil
• 1 chopped onion
• 10 ml (2 tsp) minced garlic
• 250 ml (1 cup) demi-glace sauce
• Salt and pepper to taste

Fruit ketchup garnish

• 1/2 peeled peach
• 1/2 peeled apple
• 1 tomato, seeds removed
• 1 celery stalk
• 1/2 small onion
• 1 red pepper
• 30 ml (2 tbsp) water
• 1.25 ml (1/4 tsp) mustard seed
• 1.25 ml (1/4 tsp) paprika
• Salt and pepper to taste
• 80 ml (1/3 cup) cider vinegar
• 60 ml (1/4 cup) brown sugar

Onions and brie garnish

• 30 ml (2 tbsp) butter
• 2 onions sliced ​​thinly
• 15 ml (1 tbsp) sugar
• 60 g (approximately 2 1/4 oz) brie cut into four slices

Prosciutto and sundried tomatoes garnish

• 5 slices of prosciutto
• 80 ml (1/3 cup) chopped dried tomatoes
• 30 ml (2 tbsp) roasted pine nuts
• 125 ml (1/2 cup) grated cheddar cheese

Preparation

1. Preheat oven to 205°C (400°F).
2. In a large skillet, heat oil on medium. Cook the ground veal for 4 to 5 minutes by crumbling the meat with a wooden spoon.
3. Add onion and garlic. Continue cooking for 2 to 3 minutes.
4. Add the demi-glace sauce. Salt and pepper. Bring to a boil.
5. Cut the rolls in half, without slicing them completely. Garnish the rolls with the Veal mixture.

Fruit ketchup garnish

1. Dice the fruit and vegetables. Place in a saucepan. Add water, mustard seeds and paprika. Salt and pepper. Bring to a boil, then simmer for 15 to 20 minutes.
2. Stir in apple cider vinegar and brown sugar. Simmer for 15 to 20 minutes, stirring occasionally.
3. Garnish four rolls stuffed with a little fruit ketchup. Place on a baking sheet. Bake for 4 to 5 minutes. Serve with the remaining fruit ketchup.

Onion and brie garnish

1. In a skillet, melt the butter over medium heat. Cook the onions for 10 to 15 minutes, stirring regularly.
2. Add the sugar and stir. Continue cooking for 5 to 10 minutes, until the onions are caramelized. Top four more rolls stuffed with caramelized onions and brie. Place on a baking sheet. Bake for 4 to 5 minutes, until brie begins to melt.

Prosciutto topping and sundried tomatoes

1. On a baking sheet lined with parchment paper, place the slices of prosciutto. Bake for 6 to 8 minutes, turning the slices of prosciutto halfway through until they are dry and crisp. Remove from oven and let cool. Crumble the prosciutto.
2. Garnish the remaining four stuffed buns with dried tomatoes, crumbled prosciutto, pine nuts and grated cheddar cheese. Place on a baking sheet. Bake 4 to 5 minutes, until cheddar begins to melt.

Photo credit: Pratico-Pratiques