Pete eats out for lunch a lot. Once in a while he hits up a little specialty sandwich deli in Gastown, Social at Le Magasin (the Butershop side). The sandwiches are meals. Fresh crusty breads, delicious meats and cheeses, home made chips while you wait for your personal sandwich to be made. These sandwiches aren’t dainty either. They are substantial. Often leftovers from lunch come home with him to be snacks in the evenings.
One Friday i had off, I met him for lunch and we went there. The choices were numerous. I settled on a spicy capicolla sandwich, small, which I still didn’t eat the whole thing. Can’t remember what Pete had, but as we waited for our food to be ready, he was running down the list of sandwiches he likes off their menu. The schnitzel sandwich caught my eye. And thus inspired this post. The only thing I would change might be the bread. I just used what we had on hand. But a crusty French or even a ciabatta would really compliment this I think.
5 oz pork loin
2 tbsp flour
2 cloves garlic
3 tbsp olive oil
4 slices havarti cheese
4 slices bread
1 tomato, sliced
10 slices cucumbers
4 leaves lettuce
2 tbsp chopped hot canned peppers
spicy bold mustard
- Divide the pork into 2 equal size medallions, cut away all visible fat
- Pound out the pork to a 1/4 cm thick (window pane test)
- Combine flour, a pinch of salt and pepper, Italian seasoning and diced up garlic.
- Crack egg into shallow bowl, whisk.
- Heat up olive oil over medium high heat in a skillet.
- Take each pork piece, dip in egg wash, then into the flour, coat.
- Add to hot oil, allow to cook on each side for about 4 minutes. Check for browned crispy outer case. Check for doneness by cutting into meat.
- Compile sandwich however you like with remaining ingredients. Enjoy!
Makes 2 sandwiches