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
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.