Recipe: Olliffe’s Pork Schnitzel Sliders

Recipe: Olliffe’s Pork Schnitzel Sliders

Thanks to Chef James for this incredible recipe! This dish can also be made as a full-sized sandwich, if you prefer. Please note that all of these ingredients (except for the fresh arugula) can be found online or in store at Olliffe. Thanks for shopping local and supporting regenerative food in your community!

Sweet and Sour Sauerkraut:

  • 1 tub of Marty’s sauerkraut (do not drain)
  • 1 package of VG Meats sliced maple bacon (diced)
  • 1 medium onion, thinly sliced
  • ½ cup of brown sugar 
  • ¼ cup of apple cider vinegar 
  • 4 tbsp of Cow’s Creamery butter
  • 2 medium apples, peeled and finely diced

Grainy Maple Mustard Sauce:

  • 1 jar of Caplansky’s old fashioned dijon mustard
  • ¼ cup of Chamber’s maple syrup

Wiener Schnitzel:

  • 4 pcs of Olliffe’s Breaded Wiener Schnitzel (best to call ahead to order so we can make it fresh for you)
  • 2 tubs of Olliffe’s beef tallow
  • A pinch of Maldon salt

The Rest:

  • 2 whole Marty’s original brine pickles, sliced into coins
  • 1 bunch of baby arugula
  • 2 packages of Martin’s Sweet Dinner Rolls (or 1 package of Martin’s Seeded Buns)
  • 1 cup of grated Swiss cheese

Method:

  1. In a heavy pan, sauté the diced VG maple bacon until it starts to brown.
  2. Add in butter, sliced onions and diced apples and cook out for ~5 minutes.
  3. Add in the Marty’s sauerkraut, brown sugar and vinegar, then bring to a quick boil. Lower heat, simmer and cook until the apples are tender and your liquid has mostly evaporated.
  4. Remove from heat and set aside.
  5. Heat beef tallow in a deep frying pan to 375 °F and carefully cook wiener schnitzel in the hot oil until it’s fully cooked and golden brown on both sides. It’s best to do this one piece at a time.
  6. Remove your cooked schnitzel from the hot oil and place them on paper towel. Lightly season with Maldon salt.
  7. Combine mustard and maple syrup and mix well.
  8. Slice open the two packages of sweet dinner rolls and build your slider:
    1. Start with a handful of arugula to cover the bread.
    2. Add your sliced pickles.
    3. Sauerkraut mixture to cover.
    4. Top with grated Swiss cheese.
    5. Place two pieces of schnitzel on top of the cheese.
    6. Drizzle with your maple mustard sauce.
    7. Top with the other half of your dinner rolls and cut into individual sliders. Note: you can also do 4 larger sandwiches using the Martins Seeded Buns and use 1 piece of Schnitzel per sandwich.
  9. Pour a glass of your favourite beer (Chef James’ choice is Gosser from Austria) and enjoy!