German Toastie

German Toastie

By The Weekly  ,

May 28, 2019

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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!

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 4 Servings


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


1Heat 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.

2Preheat 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.

3Cook in sandwich press, in batches, for 5 mins or until heated and toasted.

Photos: Rob Shaw/