Shabbat Sandwich with Chicken Schnitzel
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This Shabbat sandwich combines crispy chicken schnitzel, roasted eggplant, and flavorful spreads, all nestled between toasted challah slices. Perfect for using up leftovers, it offers a delightful mix of textures and tastes, making it a satisfying meal any day of the week.
Ingredients
1 Eggplant, Sliced Lengthwise, (you'll use two slices for your sandwich and will have leftovers)
2 Tbsp. Extra Virgin Olive Oil or Avocado Oil, divided
1/4 tsp. Kosher Salt
1 Piece Chicken Schnitzel, (see recipe here)
2 Slices Challah, Toasted
2 Tbsp. Saturday Sauce, plus extra for dipping
1 Tbsp. Hummus
Drizzle of Tahini, (Optional)
Israeli Pickles, Sliced
Directions
Preheat your oven to broil.
Slice your eggplant lengthwise, about 1/2 inch thick.
Add one tbsp. of your oil to the bottom of your sheet pan to coat.
Place your eggplant on top, and drizzle the other 1 tbsp. of olive oil on top, rubbing it into the eggplant and sprinkle a pinch of salt across your eggplant slices.
Broil for 5-7 minutes, then remove from the oven and flip to the other side before placing it in the oven for another 5-7 minutes, so that all sides get fully cooked (soft) and golden brown.
When returning to the oven, add your leftover chicken schnitzel to warm it and make sure it's crispy.
Toast your two challah slices and spread Saturday Sauce on each side.
Lay the eggplant and chicken schnitzel on top.
On your other slice of challah, spread your hummus and add a drizzle of tahini if you'd like.
Add your sliced pickles on top.
Assemble your sandwich by combining both sides and slicing in half.
Serve with extra Saturday Sauce for dipping.