Challah Schnitzel Sandwich

• servings: 3 sandwiches
• total time: 45 minutes

Ingredients

500 gr AP flour

225 ml lukewarm water

50 gr sugar

60 ml extra virgin olive oil

10 gr dry yeast

10 gr Atlantic sea salt

1 free range egg

Sesame seeds

2 eggplants

Flour

Salt

Canola oil

Free range chicken breast

Flour

Egg wash

Your fav spices

Dijon mustard

Bread crumbs

Canola oil

Challah

Matbuha

Pickles

Eggplant

Schnitzel

Tahini

Directions

For For the mini challah:

In a bowl mix water, yeast, and sugar. Add the egg. - 225 ml lukewarm water - 10 gr dry yeast - 50 gr sugar - 1 free range egg

Add the flour to the bowl and don't stir. - 500 gr AP flour

Pour the olive oil on top. - 60 ml extra virgin olive oil

Start mixing for 4 min until you get a homogenous dough.

Add the salt. - 10 gr Atlantic sea salt

Keep kneading for 2-3 min until all the salt has been incorporated into the dough- then keep kneading on a working surface for an additional 6-8 min or until smooth and sexy.

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

After the dough has doubled in size, divide it into 120 gr pieces.

Round each piece to a perfect sealed ball. Place them 2 cm apart and cover with a towel. Let them rest for 15-20 min.

Flattening each ball to a pita shape, start to roll the top towards you, creating a sausage shape. In this way, we avoid air pockets in the strands. Flour the strands gently. In this way, the braiding will come out more beautiful from the oven.

Braid each strand into mini challah.

Cover the mini challahs with a towel and let them proof. You know it is ready to be baked when you touch the strands (gently!!!!!) and it bounced back slowly.

Brush with egg yolk mixed with a splash of water. Don't make a pool of eggs on the challah. Light Brushing. We don't want an omelet on our bread! Spread sesame seeds. - 1 free range egg - 1 splash lukewarm water - Sesame seeds

Bake in a preheated oven to 380F or 190C for about 15-20 min.

Cool the challah on a rack.

In the meantime- prepare the schnitzel and the eggplants for the sandwich.

YASSS!

For For the eggplant:

For the eggplants: slice, then salt and let them sweat, it will take out their bitterness. - 2 eggplants - Salt

After 20 min, dry them with a paper towel. Cover them with flour and remove all the extra flour that remains on the eggplant (it should be a super thin layer of flour, not too much). - Flour

Fry them until crispy and dark in color. Remove from oil and let them rest on a paper towel. - Canola oil

For For the schnitzel:

For the schnitzel: cut a chicken breast into the desired thickness of your schnitzel. - Free range chicken breast

Coat the chicken slices with a thin layer of flour. Then dip in an egg mix (egg+spices to your chocie+mustard) - Flour - Egg wash - Your fav spices - Dijon mustard

Coat each side in bread crumbs (preferable homemade bread crumbs). - Bread crumbs

Fry them until crispy and dark in color. Remove from oil and let them rest on a paper towel. - Canola oil

For Assembly:

Open each mini challah and spread a beautiful layer of Matbuha on each side of the bread. - Challah - Matbuha

Layer some pickles, fried eggplants, and schnitzels. Drizzle some tahini on top and close the sandwich. - Pickles - Eggplant - Schnitzel - Tahini

It is one of the best bites you had, isn't it???