Recipe

Haloumi schnitzel sandwiches

  • 1 hr cooking
  • Serves 4
  • Print
    Print
Meat eaters shouldn't have all the fun! These schnitzel sandwiches using squeaky haloumi cheese are a vegetarian alternative to burgers or schnitzel sambos.
Looking for more fancy sandwiches or burger recipes?

Ingredients

  • 1 tablespoon extra virgin olive oil, plus 1/3 cup (80ml) extra
  • 1 small red onion (100g), chopped finely
  • 1 clove garlic, crushed
  • 1 teaspoon smoked paprika
  • 400 grams can diced tomatoes
  • 125 grams grape tomatoes
  • 1½ cups (110g) panko breadcrumbs
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • 2 tablespoons extra chopped flat-leaf parsley
  • 2 eggs, beaten lightly
  • ½ cup (75g) wholemeal plain flour
  • 250 grams haloumi, sliced lengthways into 4 pieces
  • 4 seeded wholegrain bread rolls, halved lengthways
  • 4 long slices store-bought chargrilled eggplant
  • 1/3 cup (100g) aïoli
  • 60 grams rocket leaves

Method

MEAL PREP
  • 1
    Heat the 1 tablespoon of oil in a large heavy-based saucepan over medium heat. Cook onion, stirring occasionally, for 5 minutes or until soft. Add garlic and ½ teaspoon of the paprika; cook, stirring, for a further 1 minute or until fragrant.
  • 2
    Stir in canned and grape tomatoes. Reduce heat to low; cook, covered, for 15 minutes or until sauce thickens. Season to taste.
  • 3
    Meanwhile, pat haloumi dry with paper towel. Combine breadcrumbs, the 2 tablespoons parsley and remaining paprika in a shallow bowl. Place egg and flour in separate shallow bowls. Dip each piece of haloumi in flour; shake off excess. Dip in egg; drain off excess. Evenly coat in breadcrumbs; pat to firmly stick on crumbs. Place crumbed haloumi on a tray lined with baking paper. Sprinkle over any remaining crumb mixture.
Storage
  • 4
    Recipe can be prepared a day ahead. Store haloumi on a covered tray in the fridge. Store tomato sauce in an airtight container in the fridge.
To Serve
  • 5
    Heat extra oil in a large non-stick frying pan over medium heat to 180°C/350°F (or until a cube of bread turns golden in 30 seconds). Cook haloumi schnitzels for 2 minutes on each side or
    until golden and crisp; transfer to paper towel to drain.
  • 6
    Stir extra parsley through tomato sauce. Spread bottom halves of bread rolls with tomato sauce; top with schnitzels, eggplant, aïoli and rocket. Sandwich with bread top.

More From Women's Weekly Food