Serves four
Extra virgin olive oil for sauteing
4 shallots, finely chopped
1 clove garlic, minced
4 or 5 leaves of fresh sage, chopped
1 sprig fresh rosemary, leaves, chopped
1/2 teaspoon paprika
Sea salt and freshly ground black pepper to taste
1 tablespoon balsamic vinegar
1 pound ground veal
1/4 cup uncooked rolled oats
1/4 cup plain yogurt
For sandwiches:
8 slices whole grained bread, lightly coated with Dijon mustard
4 Romaine lettuce leaves, washed and patted dry
1/2 Granny Smith apple, sliced thin and rolled in lemon juice
8 thin slices New York State Sharp Cheddar cheese
To prepare:
In a small skillet over medium heat coat the bottom with olive oil, when hot, add shallots and saute, stirring constantly until beginning to soften. Add garlic, and saute until lightly browned, about four minutes. Add sage and rosemary and saute until aromatic, about two minutes, add salt, pepper and vinegar. Transfer the mixture to a flat dish and cool completely. Place the veal in a bowl and with your hands gently blend the cooled shallot and herb mixture into the veal. Add oats and yogurt to the meat and mix well. Form a small patty (about one tablespoonful) flatten and saute in a small skillet over moderate high heat until brown on both sides. Taste and adjust the seasonings. For optimum flavor, form the meat into a loaf shape, cover with plastic wrap and refrigerate overnight.
Before baking, preheat the oven to 350 degrees F. Line a loaf pan with parchment paper and spray with olive oil. Place the meat in the prepared pan and bake until an instant-read meat thermometer registers 155 degrees F about one hour. Let stand for ten to fifteen minutes before slicing.
To assemble sandwiches, lightly coat the bread with mustard, cut the cold veal loaf into one-half-inch thick slices. Place lettuce on a slice of bread; add veal, two or three apple slices, cheddar cheese and top with bread.