Veal & Parsley Sauce Panini

Ok guys, here it is!  Your go to Italian panino for all weekends at home in front of a soccer match!  Slow cooked veal, either boiled or roasted, make for a fulfilling bite to satisfy your game day cravings. Or this panino option is also a perfect leftovers solution if you have left over veal to use up from the night before.


Ingredients :


1 Celery

1 Carrot

1 Onion

White Wine Vinegar

Day old Bread

Italian Rolls

200g Parsley

1 Garlic Clove

1 teaspoon of Capers


  1. Boil veal in a large pot.  Once water comes to a boil, lower flame to a light boil, salt the water, add carrot, onion, celery, sage leaves, rosemary and add piece of veal.  Let boil for 2 hours 30 minutes, occasionally stirring.
  2. Once veal is cooked, set aside for roughly 10/15 minutes to cool before slicing.
  3. Start to make the parsley sauce by grinding up left over bread or rolls, depending on how many people you’re serving add the quantity of bread, 2/3 large rolls is a good start if serving size is 4. Take one clove of garlic, cut it in half, mince the garlic add into the grinded bread.  Take 1/2 cup of white wine vinegar add to bread (if bread looks a little too dry add another tablespoon of white wine vinegar).  Chop parsley and capers, add into mixture.  Use a mixer and mix all ingredients together until it has a somewhat liquid consistence. Remove from mixture set aside in a serving bowl to be served on rolls.
  4. Assemble the “panini” with parsley sauce, served room temperature or cold, and veal slices served cold.  And Buon appetito!



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