How to make Scandwich’s Schnitzel Sandwich

Not many can titulate themselves one of Sweden’s top sandwich creators, but Viktor Lind at Scandwich is one of them after winning the Swedish Sandwich Championship (Mack-SM) in 2019. In this recipe, he shares their the recipe of the sandwich that has become a Monday tradition at the restaurant.

Schnitzel Sandwich with Pointed Cabbage, Peas, Anchovy Butter, and Caper Mayonnaise

4 servings

Ingredients and instructions

A good rustic sourdough bread

Toast the bread in butter until crispy.

Caper Mayonnaise:

• 3 tbsp capers
• 20 g parsley
• 1 lemon (juice & zest)
• A splash of sherry vinegar
• 1 tbsp garlic cream
• A piece of Parmesan (grated)

1. Blend capers, parsley, and parmesan.
2. Season with mixed parsley, capers and parmesan
3. Taste with garlic creme, juice and zest from lemon, sherry vinegar, salt, and pepper.

Pointed Cabbage:

• 1 head of pointed cabbage

1. Remove the cabbage leaves in whole pieces.
2. Blanch them in boiling water for about 30 seconds until they turn bright green and soften. Quickly cool them down.
3. Brown some butter and squeeze in the juice from 1 lemon. Marinate the cabbage in the browned butter.

Schnitzel (4 portions):

• Panko breadcrumbs
• 4 eggs
• Flour
• Salt & pepper
• Pork chops

1. Pound the pork until thin and double-coat it in flour, egg, and panko. Season with salt and pepper.
2. Fry for a few minutes until it reaches an internal temperature of 60–65°C (140–150°F), or fry in a pan with plenty of butter until golden and crispy.
3. Season with salt and pepper, then slice into pieces.

Anchovy Butter:

• 1 tin of high-quality anchovies
• 1 tbsp garlic cream
• Juice and zest of 1 lemon
• A splash of sherry vinegar
• 10 g chives
• 10 g parsley
• 100 g butter

Brown the butter and blend all ingredients into a fluffy herb butter.

Garlic Cream:

• Garlic
• Rapeseed oil

1. Peel garlic cloves and place them in an ovenproof dish or pot safe for oven.
2. Cover with oil. Cook in the oven at 120°C (250°F) for 2 hours until golden and soft.
3. Strain the oil (can save for cooking or vinaigrettes) and blend the garlic into a smooth cream.

Peas:

• 200g green peas
• A little olive oil
• 1 lemon
• 1 shallot

Mix peas with olive oil, lemon juice, and chopped shallot. Warm lightly on the stove.

Pickled Shallots:

• 4 large shallots

Finely chop the shallots and pickle them in a hot 1-2-3 brine (1 part vinegar, 2 parts sugar, 3 parts water). Let sit for a while.

Capers:

Fry a handful of capers until crispy.

Assembly

1. Place the toasted bread on a plate.
2. Add the cabbage leaves and pipe the caper mayonnaise on top.
3. Arrange slices of schnitzel and spoon on the anchovy butter—torch it briefly if desired.
4. Top with pickled shallots, heated peas, and crispy capers.