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Photo of Veal, fennel and haloumi open sandwich by WW

Veal, fennel and haloumi open sandwich

8
Points®
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Chargrilled sweet potato (kumara) slices.

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