This is a pretty quick ‘n easy recipe. The voodoo peppers take longer to grill than the veal scaloppini. Get your grill hot ‘n ready and get grilling.

Makes 6 sandwiches


6 x Ontario veal scaloppini, about 4 oz (113 g) each

3 tbsp (45 mL) olive oil

3 tbsp (45 mL) Cajun spice mix

Remoulade Sauce

1 cup (250 mL) mayonnaise

2 tsp (10 mL) creole mustard or grain mustard

1 tsp (5 mL) smoked paprika

1 tbsp (15 mL) chopped fresh chives

1 tbsp (15 mL) minced onion

2 -3 big shots of hot sauce

1 tsp (5 mL) pickle juice

1 tbsp (15 mL) minced pickle

Salt and freshly ground black pepper to taste

Voodoo Peppers

4 medium/small sweet bell peppers. Use a variety of colors, red, yellow, orange, green or poblano peppers, cut in half and seeded

2 medium onions, peeled and halved

2 banana peppers, halved and seeded

1 jalapeno or another green hot chili pepper, halved and seeded

2 tbsp (30 mL) chopped fresh chives

1 tbsp (15 mL) buffalo style hot wing sauce

1 tbsp (15 mL) olive oil

3 tsp (15 mL) Cajun spice seasoning mix

6 torpedo sub rolls about 8 inches (20 cm) long each

1 ½ cups (375 mL) shredded mozzarella cheese, divided

6 cups shredded green leaf or iceberg lettuces

2 ripe large plump tomatoes cut into 6 slices each