Sandwich lovers will already know that April’s edition of Saveur Magazine was devoted to the sandwich.
Which is funny, because I too am devoted to the sandwich. I don’t think I ever intend to own a restaurant (although I flirt with the idea when it comes up from time to time), but if I was to take the plunge, my dream place would be a deli. We’d make awesome breakfast sandwiches, scones and coffee to start the day, and then for lunch, we would move on to street foods of the world — served between 2 pieces of house-made bread.
Yup, sandwiches would rule the days in my restaurant all right — but not the nights — because the best thing about my dream deli is that it closes everyday at 6pm. I’m too old to do dinner service anywhere but home.
This beauty is a variation on Saveur’s Israeli Schnitzel Sandwich. The source of the recipe, the Schnitzi Schnitzel Bar in Brooklyn, makes 9 different types of schnitzel and serves them with 13 different homemade sauces.
The recipe is long and involved. But most of that has to do with making 2 sauces: a basil pesto and a red chimichurri. Instead, I decided to go the Buffalo Chicken Sandwich route, with some tasty German Blue and a new hot sauce made right here in BC, which cut the time down to reasonable for a weeknight dinner.
So basically, the only part of the recipe I followed was the chicken schnitzel. But I didn’t really even do that, because strangely enough, the recipe does not call for the same preparation that the accompanying article describes in detail:
In a country known for Middle Eastern food, schnitzel remains one of the lone culinary holdovers of Zionism’s Austro-Hungarian roots… It’s been an Israeli staple since the early days of the country’s existence…turkey or chicken breasts (veal is too expensive to raise in the desert) are pounded; marinated in olive oil, garlic, and lemon juice; dipped in flour, then egg; dredged in bread crumbs—sometimes with sesame seeds or za’atar spice—and fried in oil. (Saveur Magazine, April 2011, David Sax)
The recipe skips the pounding and marinating steps altogether. I did not — I marinated my pounded chicken breasts in the same mixture as above for about 30 mins before breading and frying — and the chicken was absolutely delicious. It wouldn’t have been the same without the marinade. I’m puzzled why the recipe doesn’t include it as a step, because after trying it once, marinated schnitzel is now the only schnitzel served at my place — whether that’s my dream deli or my as-is kitchen.