Wow, it’s already Friday again. How does that keep happening?
It’s so crazy to me and I can hardly believe how fast the weeks have been flying by. I can’t say I’ll be sorry to say goodbye to January though. It just seems like it’s been a fairly chaotic month for the world in general and then for me personally, there has just been a lot going on in my life that has been hard to keep up with. I’m sort of ready to move on to February in hopes that it’s a somewhat more stable month, for all of us.
Anyway, today I have this beauty of a sandwich that I’m here to share with you! I’m not gonna lie, I had way too much fun taking photos of it and then, of course took way too many to choose from. No one can argue that it’s kind of gorgeous, I mean don’t you think so? I love all the natural color on loaded burgers and sammies like this.
For anyone who’s unfamiliar with what schnitzel is, it’s basically just battered or breaded meat. It’s something that’s made all over Europe and typically it uses cutlets, but some variations use ground meat like I did for these. In that case I guess this is more like breaded sausage, or maybe think of it like a fried pork burger. It depends on how you look at it. You can actually could use many types of meat for schnitzel. I think traditional schnitzel is made with veal cutlets. Honestly, I think cutlets are preferable to ground meat and that’s what I would have used had I planned these. However, this was one of those spur of the moment ideas. One of those times that I happened to have a few the ingredients to make something that popped into my head and just ran with it.
I thinks this is a sandwich pretty close to perfection, what about you? Everyone has their own opinions on this question. I mean, the culture I’m currently living in now certainly does. Oh my goodness, you wouldn’t believe the enormous size of the sandwiches and burgers that are served at restaurants here. I’ll never forget this one time right after we moved here, we ordered a sandwich for most everyone in my family and when they brought them to our table we just had to laugh. No joking, it was probably as big as my face, no, bigger even! It was hilarious how much leftovers we took back to our hotel that night. Yeah, we way over ordered.
I’d say these sandwiches are a much more reasonable size than some of the sandwiches I was talking about, but still, they’re not messing around. My brothers are pretty talented eaters so they had no problem taking them on, but for people with slightly smaller appetites these are going to be big enough to share for sure.
Oh, and I know I keep talking about it (Which is weird because I’m really not interested in football at all.), but I have a lot of NFL fans around so the Superbowl keeps coming to mind whenever I’ve been making serious eats like this. I can’t help thinking these are exactly what you’re football night needs. They’ve got it all and, hello, they’re even covered in Doritos! Tailgate food right here.
They are obviously good any time of the year though. For example, it’s at the peak of summer heat right now in our area and it’s got my mind thinking about barbecues and burgers so that’s probably one of the main reasons I thought of these. I can’t wait to know what you think of them so feel free to leave me a comment or send me an email!
- 1 pound of ground pork
- 1/2 large onion, finely chopped
- 1/2 cup panko or homemade breadcrumbs
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon each of paprika, dill, parsley, and pepper
- about 1/2 cup additional breadcrumbs for coating
- 3/4 cup dorito chip crumbs (*see note)
- olive or sunflower oil for frying (optional)
- 8 - 10 sandwich buns or ciabatta rolls, sliced in half for sandwiching
- 2 medium (ripe) tomatoes, sliced
- 1 large onion, thinly sliced
- 1 - 1 1/2 cups leafy green lettuce leaves
- 1 pound bacon, fried until crispy
- 2 medium avocados, pitted and mashed
- 8 - 10 sandwich slices of your choice of cheese (provolone or havarti are great on these)
- salt and pepper
- any desired condiments such as mustard, mayo, or ketchup
- Line a baking sheet with foil and mix all ingredients, except for the bread and Dorito crumbs for the coating, in a large bowl. Divide mixture into patties, it should make about 10. Mix the breadcrumbs and dorito crumbs together in a wide and shallow bowl or pie plate and dip each patty into the breadcrumbs to coat then place them on a prepared tray.
- Heat about 1/2 inch of oil in a large skillet and fry for 3 to 4 minutes per side until done. (Alternatively, you can bake in oven at 350 degrees F (180 C) or quick fry them for only about 1 minute per side and finish in the oven.)
- If you want the bread toasted, separate your buns or rolls and lay them face up on a baking tray and place in the oven at 400 degrees F (200 C) for about 3 minutes or until toasted. Spread them with the avocado, sprinkle to taste with salt and pepper, and add any other desired condiments. Layer the sandwiches with the lettuce, tomato, onion, the warm schnitzel, cheese, and bacon and enjoy!
To make the Dorito crumbs simply pulse a few cups of loosely packed doritos in a food processor until you get a fine crumb. You can sub other types of chips or crackers too.