Beef Schnitzel Reuben Sandwich
/
Beef Schnitzel Reuben Sandwich
Recipe by Michael Weldon
Serves: 1 loaf
Prep Time: 20 minutes plus resting
Cook Time: 25 minutes
Ingredients
4 chicken schnitzels
1 cup plain flour
2 cups panko breadcrumbs
1 tsp paprika
Coles Salt and pepper
1 egg
2 tbs mayonnaise
1 tbs Coles tomato sauce
1 tsp Coles Worcestershire sauce
1 tsp Tabasco sauce
1 tsp horseradish
1 lemon, juiced
4 slices Swiss cheese
4 sandwich rolls or crusty bread, halved
1 cup sauerkraut
Method
Season the flour and panko breadcrumbs with paprika, salt, and pepper. Dip the schnitzels into the flour, then into the egg, and finally coat them in the seasoned breadcrumbs. Repeat for all schnitzels.
Heat oil in a large frying pan over medium heat. Cook the schnitzels, flipping halfway through, until golden and crispy. Drizzle with lemon juice and set aside on paper towels to drain.
In a bowl, mix mayonnaise, tomato sauce, Worcestershire sauce, Tabasco, horseradish, and a pinch of pepper. Stir until smooth and well combined.
To assemble the sandwich, spread the spicy mayo on the bottom half of each roll. Add a layer of sauerkraut, followed by a schnitzel. Place a slice of Swiss cheese on top, then cover with the top half of the roll.
Serve immediately with a wedge of lemon for extra zing.
