New Orleans-Style Sandwich with Veal


Leftover Quebec Veal roast – there’s nothing better to make a New Orleans-style sandwich:

  • Economical roast: shoulder and blade
  • Moderately economical roast: leg
  • Premium roast: strip loin and tenderloin


  • 90 g (3 oz) of thin slices of Quebec Veal roast, precooked and cooled
  • Submarine sandwich bread
  • Cajun seasoning mix
  • Roasted mushrooms
  • Grilled peppers
  • Monterrey Jack cheese
  • Onion confit
  • Spring lettuce
  • Alfalfa sprouts
  • Mustard sprouts


  1. If desired, grill the submarine sandwich bread lightly in the oven under the top element on maximum heat (broil).
  2. Roll 90 g of thin slices of veal roast, place them on the submarine sandwich bread and sprinkle with a Cajun seasoning mix.
  3. Arrange the roasted mushrooms, grilled peppers, Monterrey Jack cheese and onion confit on the veal.
  4. Return to the oven for a few minute under the top element at maximum heat (broil), long enough to reheat the sandwich and melt the cheese lightly.
  5. Garnish the sandwich with spring lettuce, alfalfa sprouts and mustard sprouts.
  6. Serve with French fries and mayonnaise.