Name: Friday Challah Schnitzel Sandwich
Cook time: 7200 s
Total time: 7200 s
Yield: 8 sandwiches
Ingredients: For each sandwich; 1 mini challah; 1 tbsp tahini; 2 tbsp matbuha; 1 pickle, sliced; 1 schnitzel; 1 fried eggplant; Slaw; For the tahini; Raw tahini; Water; Lemon juice; Salt; For the matbuha; 3 1/2 cloves of garlic, chopped; 1 chili, chopped; 1 tsp cumin powder; 1 tsp cayenne powder; 1 can of San Marzano tomatoes; Olive oil (for frying); Salt; For the schnitzel; 4 pasture raised chicken breasts, sliced in half; 2 pasture raised eggs; 1 tbsp mustard; Salt; Black pepper; Breadcrumbs; Seasoning to your liking (I used sesame seeds, dried parsley, chili powder, and garlic powder); For the fried eggplant

BenGingi

The Friday Challah Schnitzel Sandwich is a lifesaver! Picture this: every Friday, folks are busy preparing for Friday dinner. They're protective of the food, not wanting anyone to touch it before the gathering, yet the hunger is real! The easiest solution? Heat up some oil, fry eggplants and chicken schnitzel, then stuff them into a mini challah bun with tahini, mathura (hot tomato sauce), and pickles. Oh, and I couldn't resist adding slaw – it's a must! This divine bite has become everyone's anticipation before the weekend. It's so beloved that it's now the official sandwich for Friday afternoons.

Friday Challah Schnitzel Sandwich

Make the matbuha- in a small pot, add olive oil, chili and garlic, fry for 3 minutes. 

Add the cumin and cayenne powders and mix in. Add the canned tomatoes and salt. 

Bring to boil, then lower the heat to minimum and cook for 1-2 hours, stirring occasionally. 

Make the tahini- in a small bowl add the water, lemon juice and salt and mix together. The amount of water should be half the amount you wanna get from the tahini sauce.

As you whisking, drizzle tahini until you get to the desire consistency. For a thicker sauce- add more tahini, for a thinner sauce- add more water. Set aside.

Make the fried eggplants- cut the eggplants lengthwise. Place them on a net and sprinkle salt on both sides. Let the eggplants to release liquids, it will make the eggplant less bitter.

Pat dry the eggplants with a paper towel.

In a bowl, add flour, cornstarch and salt, and mix together.

Dip the eggplants in the flour-cornstarch mix from both sides. 

Preheat frying oil in a deep pan while working on the schnitzels.

pasture raised chicken breasts, sliced in half

Make the schnitzel- slice the chicken breasts in half and pound them to make them thin.

Seasoning to your liking (I used sesame seeds, dried parsley, chili powder, and garlic powder)

In a bowl whisk the eggs, mustard, salt and black pepper until combined. In a separate bowl add the breadcrumbs and the seasoning. 

Dip the chicken breast in the egg mixture and them in the breadcrumbs mix. Press in the breadcrumbs so they coat the chicken breasts properly. 

Fry the schnitzels and the eggplants separately until well golden. Set on a net once 

Make the slaw- in a bowl mix all the ingredients together. 

Assemble the sandwich- cut the mini challah bun in half, spread the matbuha, add schnitzel, fried eggplant, sliced pickle, slaw and drizzle tahini on top. 

In a stand mixer's bowl add water, yeast, sugar, egg, flour, olive oil and salt, in that order (don't mix together, just add in that sequence).

Set the mixer on lowest speed and start mixing for 12-14 min.

Round the dough and place in an oiled bowl to proof. Cover with a towel to avoid the dough from drying out.

After doubled in size, divide the dough into 8 equal pieces (100-120 gr each).

Round each piece to a perfect sealed ball. Place them an inch apart and cover with a towel. Let them rest for 10-15 min.

Flattening each ball, upside down, to a pita shape, start to roll the top towards you creating a sausage shape. In this way we avoid air pocket in the strands. Let it rest under a towel while rolling all dough balls into a sausage shape.

Roll out into long strand, flour gently. This way the will stay separate from each other when being baked.

Cover the braided challah with a towel and let it proof on the baking tray (with a parchment paper on). You know it is ready to be baked when you touched the strands (gently!!!!!) and it bounced back slowly.

Brush with egg yolk mixed with a sip of water. Don't make a pool of egg on the challah. Light Brushing. We don't want an omelette on our bread! For a darker color, brush twice (5 min in between brushing).

Bake in a preheated oven to 400F or 200C for about 15 min. If the top of the mini challahs get brown too fast, cover the top with an aluminum foil. You know the challah is ready when the internal temperature reaches 190F or 95C.

Once the challahs come out from the oven, cover immediately with a couple of towels. The towels will keep all the steam that is coming out from the hot challahs which will result in a super soft crust.

If you plan to eat it in the next few days- close in a plastic sealed bag once cooled down completely.

Squid Bi-Colore Pasta

Olive, Tangerine & Chili Focaccia

Asparagus Caramelle

Raspberry Pop Tart

Fish Kebabs

Savroy Oatmeal

Spicy Olive Oil Chocolate Mousse

Spring Salad Pita

Florentine Cookies with Nutella

Blueberry Muffins

Spicy Marinated Chicken Taco

Strawberry-Sumac Linzer Cookies

Corn Pancakes

Tiramisu

One Bowl Apple Cake

Bagel Toast

Wakame Sourdough

Scallop Sashimi w/ Watermelon Gazpacho

Pistachio Orange Hamantaschen 

Gluten Free Apple Crumble

Miso Nori Sourdough

Bavarian Pretzels

The Ultimate Tuna Melt

Halva-Walnut-Chocolate Cookie

Orecchiette Pasta

Fresh Oregano Pita

Sweet & Spicy Beef Sliders 

Ramazan Pidesi 

Apple & Honey Butter

Jerusalem Bagel

Korean Donut (Kwabegi)

Purple Pala Romana

Almond Milk From Scratch