Grilled Quebec Grain-Fed Veal Paninis

Type of cut: roasts

Yield: 4 servings

Degree of difficulty: easy

Preparation: 15 minutes

Marinating: 2 hours

Cooking: 15 minutes

Cooking method: grilling/BBQ




  • 500 g (1 lb) Quebec Grain-Fed Veal strip loin roast completely trimmed
  • 125 ml (1/2 cup) mayonnaise
  • 60 ml (1/4 cup) barbecue sauce
  • 4 leaves of Boston lettuce or leaf lettuce
  • 3 dill pickles cut in slices
  • 4 thin slices of red onion
  • 4 small Panini bread
  • 60 ml (1/4 cup) soya sauce
  • 30 ml (2 tbsp) lime juice
  • 15 ml (1 tbsp) honey
  • 1 clove of garlic minced
  • Ground pepper


  1. In a dish, mix all the marinade ingredients.
  2. Place the grain-fed veal strip loin roast in the marinade and marinate in the refrigerator for 2 hours.
  3. Preheat barbecue on high.
  4. Sear all sides of the grain-fed veal roast.
  5. Finish cooking on upper rack or lower heat of the barbecue.
  6. Ideal cooking is completed when the inner temperature of the meat reaches 64°C (147°F) or when the meat begins to shrink in volume and when juices rise to the surface.
  7. Remove roast from heat, cover lightly with aluminium foil and let sit for a few minutes according to the size of the piece of meat. The heat will spread and the centre of the meat should reach 66°C (150°F).
  8. Cut the Panini bread in half lengthwise and grill on the barbecue.
  9. Spread mayonnaise and barbecue sauce on the bread.
  10. Cut the roast in thin slices and place on the bread. Top with lettuce, pickles and red onion.

Wine pairing

© Société des alcools du Québec, Montréal, 2007, 2011