For Marinade: Combine marinade ingredients in large non-reactive container such as oil, 2 tbsp. garlic, pepper sauce, balsamic vinegar, cracked black pepper, rosemary, bay leaf and 1/2 tsp. salt. Add veal short tenderloins; turn to coat. Refrigerate, covered, 3 to 4 hours.
For Sweet and Sour Onions: Heat 3 tbsp. butter and 1 tbsp. garlic in sauté pan until garlic is fragrant. Add onions; cook over low heat until golden brown. Deglaze pan with red wine vinegar and reduce by 1/2. Add honey; simmer 1 minute or until heated through. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Keep warm; set aside.
Combine softened butter and 1/2 cup garlic; set aside.
Remove veal tenderloins from marinade; discard marinade. Season with salt and pepper. Grill to medium doneness. Keep warm; set aside.
Spread 1-1/2 Tbsp garlic butter on cut sides of ciabatta roll. Grill, cut sides down, until lightly toasted.
Toss 1/2 oz lettuce mix with 1-1/2 tsp vinaigrette. Slice 4 oz tenderloin. Layer bottom of roll with lettuce mixture, 2 tomato slices, 4 oz tenderloin slices, 1 oz onions, 1 oz roasted peppers and 1 slice Sartori Fontina Cheese. Close sandwich; slice in half. Serve with fresh cut fries.