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A Tasty German Schnitzel Sandwich Is Sure to Fill You Up!
Want a hearty lunch recipe that will keep you full? Whip up an authentic German schnitzel sandwich.
Made from breaded pork schnitzel and sliced tomato, cucumber, and a bit of lettuce on a bun, our schnitzel sandwich recipe is topped off with a little mayo.
However, you can definitely use Remoulade, a condiment similar to mayo that is popular in parts of Europe.
A schnitzel sandwich – known as Schnitzelbrötchen in German – is kind of a German street food. It’s typically made from pork schnitzel since most German schnitzel is made from pork (as opposed to veal).
It’s the kind of thing you’d grab at a bakery/cafe/train station and enjoy on the go or out in a public square in a nice German old town.
If you’re making schnitzel at home, using leftovers for a pork schnitzel sandwich is a great way to use up cooked schnitzel from the night before.
Lisa grew up eating Schnitzelbrötchen but Eric grew fond of them when we lived in Europe – so this recipe is definitely one of his favorites!
Recipe Tips & Substitutions
Making a schnitzel sandwich is pretty easy – but there are a few things you should keep in mind when you cook and construct your sammy:
- We like using a crusty roll for our sandwiches but feel free to use any bun that you like.
- Don’t cut the vegetables overly thick so the sandwich doesn’t have too much height.
- If you use lettuce with a large, thick stem – like romaine – it’s best to trim the stem down to it’s flatter. This will help everything in the sandwich sit better when constructed.
- Try not to trim the schnitzel to fit the bun. You may be tempted but fragmented pieces of meat just end up falling out and it creates a mess.
- An authentic German sandwich is often made with remoulade – a European condiment that is a mix of mayo and a few other ingredients. In North America, we often use mayonnaise for our sandwich because it’s a good substitute but we’ll make homemade remoulade and share the recipe with you… because it’s just such a different taste.
- Feel free to add or substitute any vegetables or condiments that you like!
How to Make a Schnitzel Sandwich – Step by Step Instructions
If you want to make a delicious schnitzel sandwich, you can check out the recipe card at the bottom of this post.
For those who like visuals, you can follow along with the recipe process photos below. There aren’t too many steps to this recipe (it assumes you’ve already got a piece of schnitzel) so have a look and get started!
First, wash the lettuce, tomato, and cucumber. Cut the tomato and cucumber into slices.
You can also heat up the schnitzel in the microwave if you want it to be warm.
Cut open the bun, spread the bottom with mayo (if you want), and place the lettuce on it.
Add the cucumber, tomato slices, salt, pepper and finally the schnitzel.
Cover the top part of the bun with more mayo or remoulade. Place the top onto the schnitzel.
You can cut the sandwich in half if it’s too big to comfortably hold in your hand. Enjoy!
Storage Tips
It’s kind of hard to store a schnitzel sandwich once assembled because the sauce and vegetables can make the bun soggy. So, try to eat this sandwich in one go.
If you absolutely have to store the leftovers, cover the sandwich in tin foil and place it in the fridge until consumption.
FAQ
What is a schnitzel sandwich?
A schnitzel sandwich – or Schnitzelbrötchen, in German – is a piece of breaded schnitzel eaten on a bun with vegetables and usually a condiment like Remoulade or mayo.
What cut of meat is used for schnitzel?
To make good schnitzel, a boneless chop that is pounded thin in used. German schnitzel is made from pork whereas Wiener schnitzel is made from veal.
How to make German-style schnitzel sandwich?
To make a German schnitzel sandwich, simply bread and fry the schnitzel, cut the vegetables, and cut open a crusty roll large enough to fit the meat. For a German-style sandwich, use Remoulade or mayo as a condiment.
Related Recipes
If you liked this classic German recipe, you’ll love these other tasty creations:
- Jägerschnitzel – “German Hunter Schnitzel” is a schnitzel with a creamy mushroom sauce!
- Rouladen – Delicious German rolled beef stuffed with onion, pickle, and bacon.
- German Meatloaf – A classic meatloaf recipe with hard-boiled eggs baked inside!
Schnitzel Sandwich
A Schnitzel Sandwich – or Schnitzelbrötchen in German – is German street food to the max. A piece of breaded pork schnitzel with a handful of simple vegetables and mayo on a bun makes the perfect lunch or filling snack!
5 from 2 votes
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Prep Time: 3 minutes minutes
Total Time: 3 minutes minutes
Servings: 1
Ingredients
- 1 Schnitzel, breaded and fried
- 1 crusty roll
- 1 piece of lettuce
- 2 slices of tomato
- 3 slices of cucumber
- mayo or remoulade for spreading
- salt and pepper to taste
Instructions
Wash the lettuce, tomato, and cucumber. Cut the tomato and cucumber into slices. Also, feel free to heat up the piece of schnitzel if you want it to be warm.
Cut open the bun, spread the bottom with mayo (if desired), and place the piece of lettuce on it.
Then add the cucumber and tomato slices as well as salt and pepper to taste.
Finally, place the Schnitzel on top. Cover the top part of the bun or the top of the schnitzel with mayo or remoulade to top off this sandwich!
Optional: Cut the schnitzel sandwich in half with a knife for easier eating.
Notes
- In Germany, schnitzel sandwiches are often made with Remoulade (a European condiment not common in North America) instead of mayo. We’ll publish a recipe for remoulade soon so you have the option of making it at home!
- Of course, you can add or substitute any other vegetables you like. This recipe just describes how we typically eat our schnitzel sandwiches – it’s a very classic, simple version.
Nutrition
Calories: 832kcal | Carbohydrates: 39g | Protein: 51g | Fat: 52g | Saturated Fat: 10g | Polyunsaturated Fat: 37g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 1303mg | Fiber: 5g | Sugar: 7g
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
Course Main Course, Snack
Cuisine German
Author Recipes From Europe
