The regular schnitzel gets reinvented served on toasties, coupled with cheese and shredded wombok for an Asian twist. For this recipe, we went with seeded bread for more crunch, as well as rice wine vinegar for an extra zing. Absolutely perfect for these WFH days.
- Oil, for shallow-frying
- 1 purchased crumbed chicken schnitzel (110 g)
- 1 cup (80 g) finely shredded wombok
- 1 tbsp rice wine vinegar
- 4 slices seeded bread
- 30 g butter, softened
- 4 slices colby cheese
Heat oil in a non-stick frying pan over medium heat. Cook schnitzel for 4 mins on each side or until crisp, golden and cooked through. Drain on paper towel. Cool; slice thinly.
Combine wombok and vinegar in a small bowl; season.
Lay a sheet of baking paper on a chopping board; top with bread. Spread each slice with butter; turn so buttered-side faces down. Top 2 slices of bread each with 2 slices of cheese, half the schnitzel and half the wombok mixture. Top with remaining bread, buttered-side up.
Preheat a sandwich press; toast sandwiches in hot sandwich press for 5 mins or until cheese melts and bread is golden and crisp. Serve toasties with avocado dip, if you like.