Nashville Hot Honey Veal Cutlet Sandwich

Cut:  | Servings: 4 generous sandwiches | Prep Time: 25 minutes | Cook Time: 10 minutes

Picture this: layers of tender, juicy Ontario veal stacked high on a toasted bun, dripping with sweet hot honey butter and a tangy, addictive comeback sauce. It is the kind of incredibly messy, deeply satisfying sandwich that you will start craving again the absolute second you finish your last bite. 

We love throwing these cutlets on a hot grill because they cook up in just a couple of minutes, keeping the meat beautifully juicy while getting those perfect seared edges. When you pile on the cool, crunchy dill slaw and melted Havarti, it hits every single backyard comfort food note you could ever want. As a father of two boys, I can tell you firsthand that this heavy-hitting sandwich is exactly what I want to be eating to celebrate Father’s Day this year. 

 Print Recipe

Ingredients:

Veal 

  • 2 lb (907 g) Ontario veal cutlets (8 cutlets total) 
  • 2 tbsp (30 mL) avocado oil 
  • 1 tsp (5 mL) kosher salt 
  • 1 tsp (5 mL) freshly ground black pepper 
  • 1 tsp (5 mL) sweet paprika 
  • ½ tsp (2.5 mL) garlic powder 
  • ½ tsp (2.5 mL) onion powder 

Nashville Hot Honey Butter 

  • 1 to 2 tsp (5 to 10 mL) cayenne pepper  
  • 1 tsp (5 mL) smoked paprika  
  • ½ tsp (2.5 mL) garlic powder  
  • ½ tsp (2.5 mL) brown sugar  
  • ¼ tsp (1.25 mL) kosher salt  
  • ¼ cup (60 mL) unsalted butter  
  • 2 tbsp (30 mL) hot honey 

Nashville Comeback Sauce 

  • ½ cup (120 mL) mayonnaise 
  • 2 tbsp (30 mL) hot sauce 
  • 1 tbsp (15 mL) dill pickle brine 
  • 1 tsp (5 mL) Dijon mustard 
  • 1 tsp (5 mL) honey 
  • ½ tsp (2.5 mL) smoked paprika 
  • ¼ tsp (1.25 mL) garlic powder 
  • ¼ tsp (1.25 mL) black pepper 
  • Pinch of kosher salt 

Crunchy Dill Slaw 

  • 2 cups (475 mL) finely shredded green cabbage  
  • ½ cup (120 mL) finely shredded iceberg lettuce 
  • 1 ½ tbsp (22.5 mL) dill pickle brine 
  • 1 tbsp (15 mL) chopped fresh dill 
  • 1 tsp (5 mL) apple cider vinegar 
  • 1 tsp (5 mL) olive oil 
  • ¼ tsp (1.25 mL) kosher salt
  • ¼ tsp (1.25 mL) black pepper 
  • Optional: 2 to 3 tbsp finely shredded red cabbage, for garnish 

Nashville Red Drizzle 

  • ¼ cup (60 mL) cayenne pepper hot sauce (such as Frank’s RedHot) 
  • 2 tbsp (30 mL) melted butter 
  • ½ to 1 tsp (2.5 to 5 mL) cayenne pepper, to taste 
  • ¾ tsp (3.75 mL) smoked paprika 
  • 2 tsp (10 mL) apple cider vinegar 
  • 1 tsp (5 mL) brown sugar 

For Assembly 

  • 4 brioche buns
  • 6 slices Havarti cheese (cut in half to make 12 half-slices) 
  • 8 to 12 dill pickle slices 
  • 1 cup (240 mL) spicy dill pickle kettle chips, lightly crushed (optional) 
  • 2 tbsp (30 mL) softened butter 

 

Instructions:

Make the Nashville Comeback Sauce 

In a small bowl, whisk together the mayonnaise, hot sauce, pickle brine, Dijon mustard, honey, smoked paprika, garlic powder, black pepper, and salt. Cover and refrigerate until needed. 

➡️What is Comeback Sauce? Originating in Mississippi, Comeback Sauce is a creamy, savoury condiment made with a base of mayonnaise and chili or hot sauce. It delivers a tangy flavour profile designed to keep people coming back for more. 

Prepare the Slaw 

In a medium bowl, combine the green cabbage, iceberg lettuce, pickle brine, fresh dill, vinegar, olive oil, salt, and pepper. Toss until lightly coated. Refrigerate until ready to serve so the slaw remains crisp and lightly dressed. Hold the red cabbage until assembly. 

Make the Nashville Hot Honey Butter 

In a small saucepan over low heat, combine the cayenne pepper, smoked paprika, garlic powder, brown sugar, and salt. Add in the butter to melt, then the hot honey. Whisk until smooth and fully combined. Remove from the heat and keep warm. 

Whisk up the Nashville Red Drizzle 

In a small bowl, whisk together the hot sauce, melted butter, cayenne pepper, smoked paprika, apple cider vinegar, and brown sugar. Set aside. The drizzle should be loose enough to spoon over the sandwich and run down the sides of the veal, but thick enough that it does not immediately soak completely into the bun. 

Prepare the Veal 

Trim and portion the 8 pieces veal to fit your brioche buns. Cut each of those 8 pieces in half to create 16 pieces total. If necessary, lightly pound the cutlets to an even thickness of approximately ¼ inch (6 mm). Pat dry with a paper towel. Toss the pieces with avocado oil, salt, pepper, paprika, garlic powder, and onion powder. Allow the meat to stand at room temperature for 15 minutes before cooking. 

Grill the Veal 

Preheat your grill or griddle to medium-high heat, targeting approximately 450°F (232°C). Cook the veal for 1 ½ to 2 minutes per side, or until the thickest cutlet reaches an internal temperature of 145°F (63°C). Cook in batches if necessary to avoid crowding the cooking surface. 

Immediately brush both sides of every cooked cutlet with the warm Nashville Hot Honey Butter. On 12 of the cutlet pieces, place a half-slice of Havarti cheese, leaving 4 pieces without cheese. Cover briefly until the cheese is completely melted. Stack the veal into 4 separate sandwich portions: each stack should have 3 slices with cheese and 1 top slice without cheese. Transfer the stacks to a platter and let them rest for 3 minutes. 

Toast the Buns 

Spread the softened butter onto the cut sides of the brioche buns. Toast them on the grill or griddle surface until they turn a beautiful golden brown. 

Assemble the Sandwiches 

Spread a generous layer of the Nashville Comeback Sauce on the bottom buns. Place one cheese-topped veal stack on each bun. Drizzle each sandwich with 1 to 1 ½ teaspoons (5 to 7.5 mL) of the Nashville Red Drizzle, allowing it to run down the sides of the meat. Top with a small handful of the Crunchy Dill Slaw, optional, a few pieces of red cabbage and 2 to 3 dill pickle slices. If you want extra crunch, add a generous handful of the lightly crushed spicy dill pickle kettle chips. Spread a thin layer of Comeback Sauce on the top buns and close the sandwiches. 

To Serve 

Allow the completed sandwiches to rest for 1 minute before slicing. Cut each sandwich in half and serve immediately. The result is a sandwich that feels indulgent and craveable while keeping Ontario veal unmistakably front and center in every single bite.

Recipe courtesy of Zimmy’s Nook (www.ZimmysNook.ca)