Veal, fennel and haloumi open sandwich
7
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Treat yourself at lunch with this gourmet sandwich. Flavoursome veal, fennel and haloumi are the stars of this meal.
Ingredients
Veal leg steak, raw
320 g, (buy 4 x 100g), uncrumbed
Fennel
2 small, sliced vertically
Oil spray
1 x 3 second spray(s)
Haloumi cheese
100 g, cut into 4 thick slices
Light whole egg mayonnaise
2 tbs
Whole grain mustard
2 tsp
Sourdough, rye
4 slice(s), (60g slices)
Rocket
20 g
Tomato(es)
2 medium, thickly sliced
Instructions
1
Remove fronds from fennel and reserve. Slice each fennel vertically into 4 thick slices.
2
Preheat a barbecue over medium-high heat. Lightly spray the fennel and lean veal schnitzels with oil. Season. Cook fennel for 2-3 minutes on each side or until lightly charred and tender.
3
Cook veal and haloumi for 1-2 minutes on each side or until veal is cooked to your liking and haloumi is golden.
4
Combine mayonnaise and mustard in a bowl.
5
Spread sourdough toast with mayonnaise. Top with baby rocket, fennel, veal, roma tomatoes, haloumi and fennel fronds.
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