VEAL CAPRESE SANDWICHES
RECIPE TYPE
Holiday, Beef
SERVES
SERVES4
Prep: 10 min
Cook: 23 min
Ingredients
3 Longo's Veal Cutlets (half an 840g pkg)
1 Longo's Hand-Crafted Rustic Baguette
1 pkg (200g) Longo's Imported Mozzarella Slices
1 large tomato, sliced
1 pkg (20g) Fresh Longo's Basil, leaves only, or 2 cups Longo's Organic Baby Arugula
Longo's Curato 100% All Natural Glaze with Balsamic Vinegar of Modena
Directions
Place cutlets onto baking sheet lined with parchment paper and drizzle both sides with some Longo's Mediterranean Extra Virgin Olive Oil. Bake in preheated 400°F oven for about 20 minutes, turning once, until golden brown and thermometer reaches 160°F when tested. Thinly slice each cutlet into strips.
Slice baguette in half crosswise and then each half lengthwise. Drizzle each piece with about 1 tbsp Longo's Mediterranean Extra Virgin Olive Oil. Divide cheese on bottom and tops of bread. Top with veal and return to baking sheet open face. Bake for about 3 minutes for cheese to melt slightly. Add tomato and basil on top of veal.
Drizzle with Balsamic Glaze and close sandwich. Cut in half before serving.
NUTRITIONAL INFORMATION
Protein 37g | Fibre 3g |
Fat 29g | Sugar 5g |
Carbs 52g | Sodium 910mg |
