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
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.
