I got ahold of a panini maker AND a breakfast sandwich maker for Christmas! I couldn’t be more excited. I’ve been doing so much speculating about what ingredients to get for the most perfect first sandwich ever…then I got overwhelmed and decided that I would just use whatever I could find in the fridge. So the first sandwich is a pork schnitzel with caramelized onions, mushrooms, cheddar cheese, and barbecue sauce.
This sandwich here is take 2. The first sandwich I made had way too much meat on it and not enough sauce. Take 2 had thinner meat and more vegetables and sauce, making it less dry and more panini-like.
makes 2 sandwiches
- 1 boneless pork chop
- 1 egg
- 1/4 cup flour
- bread crumbs
- 1/4 of a sweet onion
- a few mushrooms
- 2 slices of cheese
- 2 buns
- barbecue sauce or whatever sauce you prefer!
- Form a pork breading assembly line. Have the pork chop on a sturdy cutting board with plastic or parchment paper on top of it. You need a plate with flour on it. A bowl with a beaten egg in it. And a plate with the bread crumbs.
- Get a meat tenderize (or hammer) and pound the pork chop until it’s around 1/4 of an inch thick. Great stress reliever!
- After the pork is flattened, salt and pepper both sides.
- Dredge both sides with flour, then dip it in the egg bowl, and then dip it in the bread crumb plate.
- Repeat with the other one and put the pork chops in the fridge for 15 minutes so the bread crumbs will stick better when frying.
- While the breaded pork chops are chilling in the fridge, heat up some oil and butter in a pan over medium heat.
- Saute the onions first, then add the mushrooms after a few minutes. When they look done, take them out and put them on the plate.
- Add a little bit more oil to the pan, then add the pork chops after a minute.
- Let them sit in the pan for 3ish minutes so they brown on one side, then flip.
- When the chops are done, assemble the sandwiches: bread, pork, onions/mushrooms, sauce, cheese, then the top of the bun.
- I put the sandwich on a panini press but I also think it would be great just on a soft bun!