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Challah Schnitzel Sandwich

cook:

45 min

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I seriously don't remember the last time I had such an incredible sandwich. In the past few years, challah schnitzel sandwich became the new addiction in Israel. There are many versions to this divine sandwich, but the key ingredients are mini challah, matbuha (hot tomato sauce), fried eggplants, and freshly fried schnitzel (usually more than one). I added super thin slices of my grandpa's pickles and tahini on top. The challah, by the way, is braided from one strand only, then brushed and topped with sesame seeds. For the schnitzel and the eggplants- I usually don't fry at home, it's getting always messy and it's a pain in the ass to clean. But this sandwich is 10000% worth it! YASSS.

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Picture for Challah Schnitzel Sandwich

US

original

metric

Ingredients

For the mini challah

AP flour

500 gr AP flour

lukewarm water

225 ml lukewarm water

sugar

50 gr sugar

extra virgin olive oil

60 ml extra virgin olive oil

dry yeast

10 gr dry yeast

Atlantic sea salt

10 gr Atlantic sea salt

free range egg

1 free range egg

Sesame seeds

Sesame seeds

For the eggplant

eggplants

2 eggplants

Flour

Flour

Salt

Salt

Canola oil

Canola oil

For the schnitzel

Free range chicken breast

Free range chicken breast

Flour

Flour

Egg wash

Egg wash

Your fav spices

Your fav spices

Dijon mustard

Dijon mustard

Bread crumbs

Bread crumbs

Canola oil

Canola oil

Assembly

Challah

Challah

Matbuha

Matbuha

Pickles

Pickles

Eggplant

Eggplant

Schnitzel

Schnitzel

Tahini

Tahini

Directions

For the mini challah

Step 1

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

lukewarm water

225 ml lukewarm water

dry yeast

10 gr dry yeast

sugar

50 gr sugar

free range egg

1 free range egg

Step 2

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

AP flour

500 gr AP flour

Step 3

Pour the olive oil on top.

extra virgin olive oil

60 ml extra virgin olive oil

Step 4

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

Step 5

Add the salt.

Atlantic sea salt

10 gr Atlantic sea 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 min.

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.

free range egg

1 free range egg

lukewarm water

1 splash lukewarm water

Sesame seeds

Sesame seeds

Step 14

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

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!

For the eggplant

Step 1

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

eggplants

2 eggplants

Salt

Salt

Step 2

After 20 min, 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).

Flour

Flour

Paper towel

Paper towel

Step 3

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

Canola oil

Canola oil

Paper towel

Paper towel

For the schnitzel

Step 1

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

Free range chicken breast

Free range chicken breast

Step 2

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

Flour

Flour

Egg wash

Egg wash

Your fav spices

Your fav spices

Dijon mustard

Dijon mustard

Step 3

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

Bread crumbs

Bread crumbs

Step 4

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

Canola oil

Canola oil

Paper towel

Paper towel

Assembly

Step 1

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

Challah

Challah

Matbuha

Matbuha

Step 2

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

Pickles

Pickles

Eggplant

Eggplant

Schnitzel

Schnitzel

Tahini

Tahini

Step 3

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

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