Japanese chicken schnitzel toasties

Prep 0 h : 20 m
Cook 0 h : 0 m


  • Oil, for shallow-frying

    1 store-bought crumbed chicken schnitzel

    1 cup finely shredded wombok

    1 tbsp rice wine vinegar

    4 slices seeded bread

    30g butter, softened

    4 slices colby cheese

    Miso avocado spread, to serve


  • Heat oil in a non-stick frying pan over medium heat. Cook schnitzel for 4 mins on each side or until crisp, golden and cooked through. Drain on paper towel. Cool; slice thinly. Combine wombok and vinegar in a small bowl; season. Lay a sheet of baking paper on a chopping board; top with bread. Spread each slice with butter; turn so buttered-side faces down. Top 2 slices of bread each with 2 slices of cheese, half the schnitzel and half the wombok mixture. Top with remaining bread, buttered-side up.

    Preheat a sandwich press; toast sandwiches in hot sandwich press for 5 mis or until cheese melts and bread is golden and crisp. Serve toasties with miso avocado spread.