A tasty idea if you have leftover veal tonnato, or perhaps you prepare it specifically to make delicious sandwiches or stuffed sandwiches, perfect for a buffet, a special occasion, or even just to take to work or now that it’s vacation time, maybe even to the beach or on a mountain hike. I use the low-temperature, slow-cooking technique to prepare the veal tonnato, so the meat remains more flavorful, tasty, and juicy, perfect for filling a sandwich. With this method, it’s very easy to prepare a very tender veal round, you put it in the bag, turn on the sous vide, and just have to wait.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 8 pieces
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for sandwiches with veal tonnato parmesan and vegetables
- 14 oz veal round
- rosemary
- 2 leaves bay leaf
- 3.5 oz Parmesan
- 2 cucumbers or tomatoes
- to taste lettuce
- 7 oz tuna sauce
- 1 package Wholemeal Pan Bauletto
Tools
- 1 Cutting board
- 1 Vacuum machine
- 1 Sous vide
- 1 Peeler
- 1 Colander
- 1 Knife
Steps to prepare sandwiches with veal tonnato
Prepare the veal tonnato in advance according to the basic recipe. I quickly prepare it vacuum-packed with sous vide at low temperature. I seal the round in a vacuum bag with rosemary and bay leaf, cook for about 4 hours at 140°F. If you don’t have the sous vide, you can roast it or boil it for about 50 minutes. Let cool before slicing thinly.
Slice the veal with a slicer so that it’s thin; you can ask your trusted deli if you don’t have one at home, or use a sharp knife.
Meanwhile, prepare the tuna sauce, for the recipe you’ll need mayonnaise, tuna, anchovies, and capers. For the detailed recipe tuna sauce.
Prepare the lettuce well washed and let it drain in a colander. Peel and slice the cucumbers as well.
Fill the sandwiches with sauce, vegetables, veal slices, and thinly sliced Parmesan. Close with a slice of pan bauletto and cut in half to give the classic sandwich shape.
