Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Wednesday, September 19, 2012

German Schnitzel Sandwiches

Hi!   Last night we enjoyed Pork Schnitzels (a pounded, breaded and fried cutlet).   I can’t really call them Wiener Schnitzels because “Wiener” is made with veal.  In Austria and Germany, the term Wiener Schnitzel is actually protected by law and the schnitzel must be made from veal.   Anyway, I made enough to use for sandwiches the next day.   Give this sandwich a try – for Oktoberfest, or even tailgating the next ball game.   Enjoy these sandwiches with German Bread and Butter Fridge Pickles.

This recipe is for one sandwich.  Double or triple the measurements as needed.

For the sandwich sauce:
1 Tablespoon mayonnaise
1 teaspoon grated creamy horseradish
1 teaspoon coarse ground mustard
1 teaspoon capers
¼ teaspoon paprika
Pinch of caraway seeds
Pinch of celery seeds

Mix well.   Set aside.

For the sandwich:
1 Kaiser or crusty roll
Sandwich sauce
1 slice Swiss cheese
3 Tablespoons heated, drained sauerkraut
1 schnitzel - heated if not freshly cooked
Pinch of salt and pepper
Pickle slices – German if you have them


First, slice the roll in half horizontally.   Brush the inside of each slice with the sandwich sauce.   Place under the broiler until the bread is lightly toasted and the sauce is bubbling.

Then, on the bottom half of the roll, place the Swiss cheese.

Next, top the cheese with the heated schnitzel.  Sprinkle with salt and pepper.

Now, top the schnitzel with heated drained sauerkraut.

Lastly, top the sauerkraut with slices of German pickles.

Garnish plate with slices of pickles not used in the sandwich.

Enjoy !!

1 comment:

  1. This looks so good and simple to make. I love onions on sandwiches and may try adding some to half. I wonder if the sauce mix varies ingredients in different regions.
    I live in a small town with a German born lady who opened a smsll sandwich shack, KC's Burger anf Dog Haus. Everything iis tasty.