Toasted Focaccia Sandwich With Veal & Pickled Onions

.

Toasted Focaccia Sandwich With Veal & Pickled Onions

.

When I have leftovers (meat, seafood, pasta, rice, veggies) in the fridge, rather than just reheat it the next day and have the same dish again, I prefer to create a new, different dish with it.
Therefore, the  braised veal breast  from the other day became today’s spectacular, highly satisfying “Toasted Focaccia Sandwich With Veal & Pickled Onions”.
Although I used the same meat, it was a completely new dish which, taste-wise and in texture, did not at all remind me of the previous meal it provided me with.
This sandwich was so delicious, I almost padded my own proud and happy shoulder when I ate it.  🙂
While I was writing this, it just came to my mind that this sandwich satisfies a wide range of flavors – sour from the onions, spicy from the chilies, salty from radishes and umami from the veal – marvelous ! 🙂

Bon Appétit !   Life is Good !

.

.

Click here for more  Veal  on  ChefsOpinion

Click here for more  Sandwiches  on  ChefsOpinion

.

Click here for  Pickled Onions (Cebolla En Escabeche)  on  ChefsOpinion

.

.

.

Toasted Focaccia Sandwich With Veal & Pickled Onions

.

Toasted Focaccia Sandwich With Veal & Pickled Onions

.

Toasted Focaccia Sandwich With Veal & Pickled Onions

.

cut sandwich into pieces, serve with salted radishes

.

add a generous amount of pickled onions, chopped cilantro and pickled peppers/chilies of your choice

.

.

.

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

.

.

.

.

.

.

.

 

Advertisements

5 comments

  1. I abhor the waste of food; and this seems to me to be an excellent way of using leftovers and giving a balanced dish at the same time.

    My thought (expressed in relation to the breast of veal recipe) would be to bone the meat before cooking it and perhaps not to use English mustard, as it is much more fiery than others

    Liked by 1 person

  2. Peter,
    DON”T debone it before cooking. One of the indication that the breast is properly cooked is that you can pull the ribs with two fingers, while the meat is still very juicy and the texture is much better than when cooking it without the bones (Ribs). (Look closely at the pics)
    As for the white bones(Cartilage) These you can remove. I leave them in because they are soft enough to chew down, which I love 🙂
    However, once the meat goes into a sandwich, I do remove them of course.
    As for the English Mustard, remember this is a braised dish, so the spiciness will be diluted by the sauce.
    Life is Good !

    Like

    1. Thank you, once again. I must had misconstrued your original post about boneless breast. The cartilage, I agree, is quite chewable and can indeed add pleasure to the eating. Your observation about the mustard is interesting, and I will give it a go!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s