Japanese chicken schnitzel toasties

Feeling peckish?

  • 20 mins cooking
  • Serves 2
  • Print
Jazz up your regular toastie lunch with crispy fried schnitzels served on toasties with cheese and shredded wombok.
Looking for more fancy sandwich recipes?


  • oil, for shallow-frying
  • 1 purchased crumbed chicken schnitzel (110g)
  • 1 cup (80g) finely shredded wombok
  • 1 tbsp rice wine vinegar
  • 4 slices seeded bread
  • 30 butter, softened
  • 4 slices colby cheese


  • 1
    Heat oil in a non-stick frying pan over medium heat. Cook schnitzel for 4 minutes on each side or until crisp, golden and cooked through. Drain on paper towel. Cool; slice thinly.
  • 2
    Combine wombok and vinegar in a small bowl; season.
  • 3
    Lay a sheet of baking paper on a chopping board; top with bread. Spread each slice with butter; turn so buttered-side faces down. Top 2 slices of bread each with 2 slices of cheese, half the schnitzel and half the wombok mixture. Top with remaining bread, buttered-side up.
  • 4
    Preheat a sandwich press; toast sandwiches in hot sandwich press for 5 minutes or until cheese melts and bread is golden and crisp. Serve toasties with avocado dip, if you like.

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