Ingredients
- 2 tablespoon light olive oil
- 250 grams chicken schnitzels (2 schnitzels, crumbled)
- 70 grams sauerkraut (1/2 cup)
- 1/2 cup shredded cabbage (red)
- 1 whole apple (green skinned, cored and cut into matchsticks)
- 2 tablespoon sour cream
- 2 tablespoons grated horseradish
- 2 tablespoons coarsely chopped parsley
- 2 teaspoons lemon juice
- 1 rye (345 gram) baguette bread (halved lengthwise and cut into quarters)
- 100 grams sliced gouda cheese
How to Make
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Step 1: Heat oil in a frying pan over a moderate heat and cook chicken for 5 minutes each side or until cooked and then slice.
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Step 2: Combine sauerkraut, cabbage and apple in a bowl.
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Step 3: Whisk sour cream, horseradish, parsley and juice in a bowl and drizzle over salad and toss to combine.
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Step 4: Preheat a sandwich press.
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Step 5: For each toastie, place a baguette base on a clean work surface and top with a quarter each of the cheese slices, chicken and sauerkraut mixture and to with remaining bread and then repeat to make 4 in total.
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Step 6: Cook in sandwich press, in batches, for 5 minutes or until heated and toasted.
We hope you enjoy this recipe!
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