Challah Schnitzel Sandwich

Estelle Chait Estelle Chait
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Bo’i challah! If we could eat this sandwich every day, we would. A Friday afternoon treat among Israeli and Moroccan families here in the Middle East, this massive sandwich is good bread stuffed with more good food. Save a freshly baked challah and slice it open lengthwise, spread with
matbucha or whichever pepper/tomato dip you made for Shabbat (I love a spicy charif), pile on the crispy shnitzel, fried eggplant, and some greens if you wish, and finish with a drizzle of techinah. So ta’im!

30m 2-4
Easy Meat

Contains: Gluten, Wheat, Sesame, Egg

Directions

Prepare the Eggplant

  1. In a frying pan, heat one inch of oil. When hot, add the eggplant (you may need to work in batches so as not to overcrowd the pan). Fry until golden, about two minutes. Flip

    and fry the second side. Transfer to a plate lined with a paper towel and set aside.

Assemble the Sandwich

  1. Slice challah in half lengthwise. Spread matbucha, charif, or both on the bottom of the challah. Cover with the fried eggplant.

  2. Add whole shnitzel pieces (you can make them overlap or make a double decker).

  3. Add onions and parsley. Add pickles, green olives, and/or charred green peppers. Drizzle techinah over the top, if using.

  4. Wrap the entire sandwich in Gefen Parchment Paper and slice in half if serving two, or in two-inch wedges to serve four.

Credits

Description:
Photography by Shoshi Sirkis

Styling by Anat Lobel

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