Print Options:

Teriyaki Veal Sub

Prep Time15 minsCook Time15 minsTotal Time30 mins

Forget what you knew about subs! This Japanese-inspired sandwich is reminiscent of a lunch time bento box from your favourite sushi restaurant thanks to sweet teriyaki sauce, spicy wasabi and layers of avocado and sweet potato.

 1 medium sweet potato, peeled and thinly sliced
 1 lb (450 grams) Ontario veal scaloppini, cut into 1-inch thick strips
  cup (85 mL) teriyaki sauce, divided
 salt and pepper
 2 tbsp (30 mL) canola oil
 1 tbsp (15 mL) sesame seeds
  cup (85 mL) mayonnaise
 1 tsp (5 mL) prepared wasabi
 4 soft sub rolls
 1 avocado, thinly sliced
 1 scallion, white and light green part thinly sliced

Bring a large pot of water to a boil. Add sweet potato slices and cook until just tender, about 8 minutes. Drain and set aside.


Marinate veal strips in 1/4 cup (60 mL) teriyaki sauce and season with salt and pepper for 15 minutes. Heat oil in a skillet over high heat. Pat meat dry and sear in batches for 3 minutes, or until just cooked through. Transfer cooked meat to a clean bowl and toss with remaining teriyaki sauce and sesame seeds.


Meanwhile, whisk together mayonnaise and wasabi; set aside. To assemble, top the bottom buns with wasabi mayonnaise. Top with veal slices, sliced avocado, and sweet potato. Top with chopped scallions and remaining bun half.

Cook's Notes:

Serves 4