Japanese chicken schnitzel toasties
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.