Friday Challah Schnitzel Sandwich

total time:

2 hrs

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The Friday Challah Schnitzel Sandwich is a lifesaver! Picture this: every Friday, folks are busy preparing for Friday dinner. They’re protective of the food, not wanting anyone to touch it before the gathering, yet the hunger is real! The easiest solution? Heat up some oil, fry eggplants and chicken schnitzel, then stuff them into a mini challah bun with tahini, mathura (hot tomato sauce), and pickles. Oh, and I couldn’t resist adding slaw – it’s a must! This divine bite has become everyone’s anticipation before the weekend. It’s so beloved that it’s now the official sandwich for Friday afternoons.

Ingredients

For each sandwich:

  • 1 mini challah
  • 1 tbsp tahini
  • 2 tbsp matbucha
  • 1 pickle, sliced
  • 1 schnitzel
  • 1 eggplant
  • Slaw

Ingredients

For the tahini:

  • Raw tahini
  • water
  • lemon juice
  • salt

Ingredients

For the matbucha:

  • 3 ½ cloves of garlic, chopped
  • 1 chili, chopped
  • 1 tsp cumin powder
  • 1 tsp cayenne powder
  • 1 can of San Marzano tomatoes
  • Olive oil (for frying)
  • salt

Ingredients

For the schnitzel:

  • 4 pasture raised chicken breasts, sliced in half
  • 2 pasture raised eggs
  • 1 tbsp mustard
  • Salt
  • Black pepper
  • Breadcrumbs
  • Seasoning to your liking (I used sesame seeds, dried parsley, chili powder, and garlic powder)

Ingredients

For the fried eggplant:

  • 3 eggplants
  • 1 cup of flour
  • 1 cup of cornstarch
  • Fine salt

Ingredients

For the slaw:

  • 1 red onion, sliced
  • ½ green cabbage, thinly sliced
  • ½ bunch of cilantro or parsely, chopped
  • 1 lemon, juice
  • Salt
  • Olive oil

Ingredients

For the frying:

  • High quality canola oil

Ingredients

For the Mini Challah:

  • 500 gr white flour
  • 225 gr lukewarm water
  • 50 gr  sugar
  • 60 gr extra virgin olive oil
  • 10 gr dry yeast
  • 10 gr atlantic sea salt
  • 1 free range egg
  • Sesame seeds (for decoration)

Ingredients

For each sandwich:

  • 1 mini challah
  • 1 tbsp tahini
  • 2 tbsp matbucha
  • 1 pickle, sliced
  • 1 schnitzel
  • 1 eggplant
  • Slaw

Ingredients

For the tahini:

  • Raw tahini
  • water
  • lemon juice
  • salt

Ingredients

For the matbucha:

  • 3 ½ cloves of garlic, chopped
  • 1 chili, chopped
  • 1 tsp cumin powder
  • 1 tsp cayenne powder
  • 1 can of San Marzano tomatoes
  • Olive oil (for frying)
  • salt

Ingredients

For the schnitzel:

  • 4 pasture raised chicken breasts, sliced in half
  • 2 pasture raised eggs
  • 1 tbsp mustard
  • Salt
  • Black pepper
  • Breadcrumbs
  • Seasoning to your liking (I used sesame seeds, dried parsley, chili powder, and garlic powder)

Ingredients

For the fried eggplant:

  • 3 eggplants
  • 1 cup of flour
  • 1 cup of cornstarch
  • Fine salt

Ingredients

For the slaw:

  • 1 red onion, sliced
  • ½ green cabbage, thinly sliced
  • ½ bunch of cilantro or parsely, chopped
  • 1 lemon, juice
  • Salt
  • Olive oil

Ingredients

For the frying:

  • High quality canola oil

Ingredients

For the Mini Challah:

  • 500 gr white flour
  • 225 gr lukewarm water
  • 50 gr  sugar
  • 60 gr extra virgin olive oil
  • 10 gr dry yeast
  • 10 gr atlantic sea salt
  • 1 free range egg
  • Sesame seeds (for decoration)

Ingredients

For each sandwich:

  • 1 mini challah
  • 1 tbsp tahini
  • 2 tbsp matbucha
  • 1 pickle, sliced
  • 1 schnitzel
  • 1 eggplant
  • Slaw

Ingredients

For the tahini:

  • Raw tahini
  • water
  • lemon juice
  • salt

Ingredients

For the matbucha:

  • 3 ½ cloves of garlic, chopped
  • 1 chili, chopped
  • 1 tsp cumin powder
  • 1 tsp cayenne powder
  • 1 can of San Marzano tomatoes
  • Olive oil (for frying)
  • salt

Ingredients

For the schnitzel:

  • 4 pasture raised chicken breasts, sliced in half
  • 2 pasture raised eggs
  • 1 tbsp mustard
  • Salt
  • Black pepper
  • Breadcrumbs
  • Seasoning to your liking (I used sesame seeds, dried parsley, chili powder, and garlic powder)

Ingredients

For the fried eggplant:

  • 3 eggplants
  • 1 cup of flour
  • 1 cup of cornstarch
  • Fine salt

Ingredients

For the slaw:

  • 1 red onion, sliced
  • ½ green cabbage, thinly sliced
  • ½ bunch of cilantro or parsely, chopped
  • 1 lemon, juice
  • Salt
  • Olive oil

Ingredients

For the frying:

  • High quality canola oil

Ingredients

For the Mini Challah:

  • 500 gr white flour
  • 225 gr lukewarm water
  • 50 gr  sugar
  • 60 gr extra virgin olive oil
  • 10 gr dry yeast
  • 10 gr atlantic sea salt
  • 1 free range egg
  • Sesame seeds (for decoration)

Lets Start Cooking!

step 1

Make the mini challahs.

step 2

Make the matbucha- in a small pot, add olive oil, chili and garlic, fry for 3 minutes.

step 3

Add the cumin and cayenne powders and mix in. Add the canned tomatoes and salt.

step 4

Bring to boil, then lower the heat to minimum and cook for 1-2 hours, stirring occasionally.

step 5

Make the tahini- in a small bowl add the water, lemon juice and salt and mix together. The amount of water should be half the amount you wanna get from the tahini sauce.

step 6

As you whisking, drizzle tahini until you get to the desire consistency. For a thicker sauce- add more tahini, for a thinner sauce- add more water. Set aside.

step 7

Make the fried eggplants- cut the eggplants lengthwise. Place them on a net and sprinkle salt on both sides. Let the eggplants to release liquids, it will make the eggplant less bitter.

step 8

Pat dry the eggplants with a paper towel.

step 9

In a bowl, add flour, cornstarch and salt, and mix together.

step 10

Dip the eggplants in the flour-cornstarch mix from both sides.

step 11

Preheat frying oil in a deep pan while working on the schnitzels.

step 12

Make the schnitzel- slice the chicken breasts in half and pound them to make them thin.

step 13

In a bowl whisk the eggs, mustard, salt and black pepper until combined. In a separate bowl add the breadcrumbs and the seasoning.

step 14

Dip the chicken breast in the egg mixture and them in the breadcrumbs mix. Press in the breadcrumbs so they coat the chicken breasts properly.

step 15

Fry the schnitzels and the eggplants separately until well golden. Set on a net once

step 16

Make the slaw- in a bowl mix all the ingredients together.

step 17

Assemble the sandwich- cut the mini challah bun in half, spread the matbucha, add schnitzel, fried eggplant, sliced pickle, slaw and drizzle tahini on top.

step 18

Eat like there is no tomorrow.

YASSS!

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