Challah, Schnitzel and Eggplant Sandwich

Also known as a "Shabbat sandwich", this sandwich is made using ingredients that are typically readily available pre or post Shabbat dinner, like challah, chicken schnitzel, eggplant, matbucha (Saturday Sauce), hummus, and pickles. This sandwich truly delivers the perfect bite and preparation is made easier using some leftover and store-bought ingredients.  

Makes One Sandwich 

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 of Chicken Schnitzel (see recipe here)

2 Challah Slices, Toasted

2 Tbsp. Saturday Sauce, plus extra for dipping

1 Tbsp. Hummus 

Drizzle of Tahini (Optional)

Israeli Pickles, Sliced
 

1. 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. If you're making schnitzel from scratch, check out our recipe here.
2. Toast your two challah slices and spread Saturday Sauce on on side. Lay eggplant and chicken schnitzel on top.
   
3. 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. 
4. Assemble your sandwich by combining both sides and slicing in half. Serve with extra Saturday Sauce for dipping.