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Friday Challah Schnitzel Sandwich

cook:

2 h 0 min

0.0

(4)

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.

8 sandwiches

US

original

metric

Picture for Friday Challah Schnitzel Sandwich

8 sandwiches

US

original

metric

Ingredients

Friday Challah Schnitzel Sandwich

For each sandwich

mini challah

1 mini challah

tahini

1 tbsp tahini

matbuha

2 tbsp matbuha

pickle, sliced

1 pickle, sliced

schnitzel

1 schnitzel

fried eggplant

1 fried eggplant

Slaw

Slaw

For the tahini

Raw tahini

Raw tahini

Water

Water

Lemon juice

Lemon juice

Salt

Salt

For the matbuha

of garlic, chopped

3 ½ cloves of garlic, chopped

chili, chopped

1 chili, chopped

cumin powder

1 tsp cumin powder

cayenne powder

1 tsp cayenne powder

of San Marzano tomatoes

1 can of San Marzano tomatoes

Olive oil (for frying)

Olive oil (for frying)

Salt

Salt

For the schnitzel

pasture raised chicken breasts, sliced in half

4 pasture raised chicken breasts, sliced in half

pasture raised eggs

2 pasture raised eggs

mustard

1 tbsp mustard

Salt

Salt

Black pepper

Black pepper

Breadcrumbs

Breadcrumbs

Seasoning to your liking (I used sesame seeds, dried parsley, chili powder, and garlic powder)

Seasoning to your liking (I used sesame seeds, dried parsley, chili powder, and garlic powder)

For the fried eggplant

eggplants

3 eggplants

of flour

1 cup of flour

of cornstarch

1 cup of cornstarch

Fine salt

Fine salt

For the slaw

red onion, sliced

1 red onion, sliced

green cabbage, thinly sliced

½ green cabbage, thinly sliced

of cilantro or parsely, chopped

½ bunch of cilantro or parsely, chopped

lemon, juice

1 lemon, juice

Salt

Salt

Olive oil

Olive oil

For the frying

High quality canola oil

High quality canola oil

Mini Challah

white flour

500 gr white flour

lukewarm water

225 gr lukewarm water

sugar

50 gr sugar

extra virgin olive oil

60 gr 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 (for decoration)

Sesame seeds (for decoration)

Directions

Friday Challah Schnitzel Sandwich

Step 1

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

Olive oil (for frying)

Olive oil (for frying)

chili, chopped

1 chili, chopped

of garlic, chopped

3 ½ cloves of garlic, chopped

Step 2

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

cumin powder

1 tsp cumin powder

cayenne powder

1 tsp cayenne powder

of San Marzano tomatoes

1 can of San Marzano tomatoes

Salt

Salt

Step 3

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

Step 4

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.

Water

Water

Lemon juice

Lemon juice

Salt

Salt

Step 5

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.

Raw tahini

Raw tahini

Step 6

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.

eggplants

3 eggplants

Fine salt

Fine salt

Step 7

Pat dry the eggplants with a paper towel.

Step 8

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

of flour

1 cup of flour

of cornstarch

1 cup of cornstarch

Fine salt

Fine salt

Step 9

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

Step 10

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

Step 11

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

pasture raised chicken breasts, sliced in half

4 pasture raised chicken breasts, sliced in half

Step 12

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

pasture raised eggs

2 pasture raised eggs

mustard

1 tbsp mustard

Salt

Salt

Black pepper

Black pepper

Breadcrumbs

Breadcrumbs

Seasoning to your liking (I used sesame seeds, dried parsley, chili powder, and garlic powder)

Seasoning to your liking (I used sesame seeds, dried parsley, chili powder, and garlic powder)

Step 13

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 14

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

Step 15

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

red onion, sliced

1 red onion, sliced

green cabbage, thinly sliced

½ green cabbage, thinly sliced

of cilantro or parsely, chopped

½ bunch of cilantro or parsely, chopped

lemon, juice

1 lemon, juice

Salt

Salt

Olive oil

Olive oil

Step 16

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

mini challah

1 mini challah

matbuha

2 tbsp matbuha

schnitzel

1 schnitzel

fried eggplant

1 fried eggplant

pickle, sliced

1 pickle, sliced

Slaw

Slaw

tahini

1 tbsp tahini

Step 17

Eat like there is no tomorrow.

Step 18

YASSS!

Mini Challah

Step 1

In a stand mixer's bowl add water, yeast, sugar, egg, flour, olive oil and salt, in that order (don't mix together, just add in that sequence).

lukewarm water

225 gr lukewarm water

dry yeast

10 gr dry yeast

sugar

50 gr sugar

free range egg

1 free range egg

white flour

500 gr white flour

extra virgin olive oil

60 gr extra virgin olive oil

atlantic sea salt

10 gr atlantic sea salt

Step 2

Set the mixer on lowest speed and start mixing for 12-14 min.

Step 3

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

Step 4

After doubled in size, divide the dough into 8 equal pieces (100-120 gr each).

Step 5

Round each piece to a perfect sealed ball. Place them an inch apart and cover with a towel. Let them rest for 10-15 min.

Step 6

Flattening each ball, upside down, to a pita shape, start to roll the top towards you creating a sausage shape. In this way we avoid air pocket in the strands. Let it rest under a towel while rolling all dough balls into a sausage shape.

Step 7

Roll out into long strand, flour gently. This way the will stay separate from each other when being baked.

Step 8

Braid.

Step 9

Cover the braided challah with a towel and let it proof on the baking tray (with a parchment paper on). You know it is ready to be baked when you touched the strands (gently!!!!!) and it bounced back slowly.

Step 10

Brush with egg yolk mixed with a sip of water. Don't make a pool of egg on the challah. Light Brushing. We don't want an omelette on our bread! For a darker color, brush twice (5 min in between brushing).

Step 11

Sprinkle your desired toppings.

Sesame seeds (for decoration)

Sesame seeds (for decoration)

Step 12

Bake in a preheated oven to 400F or 200C for about 15 min. If the top of the mini challahs get brown too fast, cover the top with an aluminum foil. You know the challah is ready when the internal temperature reaches 190F or 95C.

Step 13

Once the challahs come out from the oven, cover immediately with a couple of towels. The towels will keep all the steam that is coming out from the hot challahs which will result in a super soft crust.

Step 14

If you plan to eat it in the next few days- close in a plastic sealed bag once cooled down completely.

Step 15

YASSS!

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