Veal, Mustard & Pickle Toasties
Adapted from Donna Hay "Seasons"
Makes two triple decker sandwiches
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1 tablespoon olive oil
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1 medium onion sliced into thin rings
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2 tablespoons butter
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2x 85 g thin veal schnitzels
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6 slices ciabatta bread
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1 garlic clove cut in half
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4 teaspoons seeded mustard
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2 tablespoons whole egg mayonnaise
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80 g aged cheddar or Swiss Cheese (or whatever cheese takes your fancy)
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2 dill pickles, sliced plus extra for serving
Step 1 - Firstly turn on the exhaust fan above your cooktop. Heat the oil in a large non stick frying pan over low heat. Add the onion and cook for 10 minutes. Cover and cook for a further 10 minutes until golden. Set aside.
Step 2 - Increase heat to high and cook veal for 1-2 minutes on each side or until browned.
Step 3 - Rub the cut garlic clove over the bread slices. Spread four slices of bread with mustard and mayonnaise and top with cheddar. Wipe the pan with a paper towel and add butter to the pan on medium heat. Place the slices of bread cheese side up and place lid on top of pan to keep it warm to melt the cheese. When cheese has melted, layer with the pickle slices, veal and caramelised onions. Fry the remaining two pieces of bread in some butter and then top the snadwiches wiht this third and final layer.