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.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
1 medium sweet potato, peeled and thinly sliced
1 lb (450 grams) Ontario veal scaloppini, cut into 1-inch thick strips
1/3 cup (85 mL) teriyaki sauce, divided
salt and pepper
2 tbsp (30 mL) canola oil
1 tbsp (15 mL) sesame seeds
1/3 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.
Per serving Calories 502, Fat 17 grams, Cholesterol 65 mg, Sodium 766 mg, Carbohydrates 60 grams, Fibre 7 grams, Sugar 9 grams, Protein 25 grams
One serving contains 11% of the % DV of Vitamin B 12 and 14% Vitamin B6.
One serving contains 19% of the % DV of Iron.