Challah Schnitzel Sandwich

step 1

For the mini challah:

In a bowl, mix water, yeast, and sugar. Add the egg.

step 2

Add the flour to the bowl and don’t stir.

step 3

Pour the olive oil on top.

step 4

Start mixing for 4 min until you get a homogeneous dough.

step 5

Add the salt.

step 6

Keep kneading for 2-3 min until all the salt has been incorporated into the dough- then keep kneading on a working surface for an additional 6-8 min or until smooth and sexy.

step 7

Round the dough into a tight ball and place it in an oiled bowl to proof. Cover with a towel to avoid the dough from drying out.

step 8

After the dough has doubled in size, divide it into 120 gr pieces.

step 9

Round each piece to a perfect, sealed ball. Place them 2 cm apart and cover with a towel. Let them rest for 15-20 minutes.

step 10

Flattening each ball to a pita shape, start to roll the top towards you, creating a sausage shape. In this way, we avoid air pockets in the strands. Flour the strands gently. In this way, the braiding will come out more beautiful from the oven.

step 11

Braid each strand into mini challah.

step 12

Cover the mini challahs with a towel and let them proof. You know it is ready to be baked when you touch the strands (gently!!!!!) and it bounced back slowly.

step 13

Brush with egg yolk mixed with a splash of water. Don’t make a pool of eggs on the challah. Light Brushing. We don’t want an omelet on our bread! Spread sesame seeds.

step 14

Bake in a preheated oven to 380°F or 190°C for about 15-20 minutes.

step 15

Cool the challah on a rack.

step 16

In the meantime, prepare the schnitzel and the eggplants for the sandwich.

step 17

YASSS!

step 18

For the eggplant:

For the eggplants: slice, then salt and let them sweat, it will take out their bitterness.

step 19

After 20 minutes, dry them with a paper towel. Cover them with flour and remove all the extra flour that remains on the eggplant (it should be a super thin layer of flour, not too much).

step 20

Fry them until crispy and dark in color. Remove from oil and let them rest on a paper towel.

step 21

For the schnitzel:

For the schnitzel: cut a chicken breast into the desired thickness of your schnitzel.

step 22

Coat the chicken slices with a thin layer of flour. Then dip in an egg mix (egg+spices to your chocie+mustard)

step 23

Coat each side in bread crumbs (preferable homemade bread crumbs).

step 24

Fry them until crispy and dark in color. Remove from oil and let them rest on a paper towel.

step 25

Assembly:

Open each mini challah and spread a beautiful layer of Matbucha on each side of the bread.

step 26

Layer some pickles, fried eggplants, and schnitzels. Drizzle some tahini on top and close the sandwich.

step 27

It is one of the best bites you had, isn’t it???