Veal Kefta and Salsa Sandwich
Ready to Cook
Veal Kefta
20min
Preparation
20min
Cooking
6
Portions
Ingredients
- 12 veal keftas Fontaine Family
- 6 submarine-style breads (or your choice of artisanal bread)
- butter as needed to toast the bread
Salsa
- 1 can (341 ml) corn kernels, drained
- 4 tomatoes, seeded and diced
- 1 medium red onion, finely diced
- 1 jalapeño, cut and diced finely (optional). Use a diced sweet red pepper to replace the jalapeño pepper
- 60 ml (¼ cup) fresh coriander, chopped
- 2 green onions, sliced into rings
- 1 garlic clove, chopped
- Juice of one lime
- Sea salt and black pepper to taste
- *Salsa can be prepared in advance and stored in the refrigerator in an airtight container for up to three days.
Toppings
- your preferred choice of toppings; melted cheese, grilled mushrooms...
Preparation
- 1. Preheat the BBQ to high heat.
- For the salsa, combine the tomato, red onion, jalapeño, coriander, green onion and chopped garlic with the cooled corn kernels. Drizzle with lime juice, then season with sea salt and freshly cracked pepper to taste. Be sure to taste the salsa to adjust the seasoning according to your taste. Cover and refrigerate for at least 30 minutes.
- Grill kefta over high heat for 5 to 7 minutes, turning frequently. Reduce heat to medium and continue cooking for about 15 minutes or until internal temperature reaches 160°F (71°C).
- Place lightly buttered breads on the grill and broil until golden brown.
- Place the keftas in the buns and garnish.
- The keftas can be prepared in the oven according to the instructions on the packaging.
Side dishes
Use your favourite toppings, cheese, mushrooms, ...
Tips and Tricks
Instead of using canned corn, use freshly roasted corn cobs.
Take 2 corncobs and remove the husks. Preheat grill to 375°F (190°C). Rub the corn with a touch of olive oil then place on the hot grill and cook until lightly toasted on all sides, about 10-12 minutes. Once cooled, separate the kernels from the cob with a knife and place them on a plate. You can also cook the corncobs in a skillet over medium high heat for about 12-14 minutes, making sure to turn to evenly cook all sides.