4 Servings
Prep Time
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Bite into crunchy chicken schnitzels in this sandwich that also has crunch apple, red cabbage and horseradish – it’s enough as a very satisfying meal by itself!


  • 2 tbsps light olive oil
  • 2 crumbed chicken schnitzels
  • ½ cup shredded red cabbage
  • 1 green apple, cored, cut into matchsticks
  • 2 tbsps sour cream
  • 2 tbsps grated horseradish
  • 2 tbsps coarsely chopped flat-leaf parsley leaves
  • 2 tsps lemon juice
  • 345 g rye baguette, halved lengthwise, cut into quarters
  • 100 g sliced gouda cheese

Heat oil in a frying pan over a moderate heat. Cook chicken for 5 mins each side or until cooked. Slice. To make sauerkraut, combine cabbage and apple in a bowl. Whisk sour cream, horseradish, parsley and juice in a bowl. Drizzle over salad, toss to combine.


Preheat a sandwich press. For each toastie, place a baguette base on a clean work surface. Top with a quarter each of the cheese slices, chicken and sauerkraut mixture. Top with remaining bread.


Cook in sandwich press, in batches, for 5 mins or until heated and toasted.

Photos: Rob Shaw/BauerSyndication.com.au

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