Everyone loves a sandwich, and this one is a high-flavour option that comes in at around $7.80 per plate.
A savoury crumb mix is used to coat pork neck steaks before they’re fried until golden brown and combined with a savoury pesto, creamy mozzarella, fresh tomato and rashers of Australian bacon.
Add this winning combination to your menu for a sure-fire hit.
Ingredients (makes 10)
- 20 slices thick-cut white bread (2cm thick)
- 20 slices tomato
- 20 slices buffalo mozzarella
- 10 rashers crispy cooked Australian bacon
- 300g baby rocket
Schnitzel
- 10 150g pork neck steaks
- 300g plain flour
- 6 eggs
- 300g panko crumbs
- 100g parmesan
Pesto
- 40g basil
- 40g pinenuts
- 60g grates parmesan
- 3 cloves garlic
- 125ml extra-virgin olive oil
Schnitzel method
- Using a meat mallet or rolling pin beat out pork neck steaks until approximately 1.5cm thick.
- Place flour, eggs and panko crumbs in separate bowls. Season flour and add a little water to eggs, whisking to make an eggwash. Combine grated parmesan with panko crumbs.
- Dip pork in flour, then egg then panko crumb mix. Refrigerate for 15 minutes.
Pesto method
- Place basil leaves and pinenuts in a blender or food processor and pulse several times. Add crushed garlic and grated parmesan and pulse again until combined. With a spatula, scrape down the sides of the processor if needed.
- With the food processor running, slowly add olive oil in a steady stream. Season.
To serve
- Fry schnitzels in oil for approximately 2 minutes each side until golden brown and done. Drain on paper towel.
- Build sandwiches by placing schnitzels on half the slices of bread. Top with tomato, mozzarella, rocket and bacon. Spread remaining bread with pesto, place on top of the sandwich, slice and serve.
