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Schnitzel Parmesan Sandwich

Schnitzel Parmesan Sandwich

Schnitzel Parmesan Sandwich is a great way of using the leftover schnitzel from Schnitzel Champignon.  In my house, it is always the source of argument which one is better!

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My daughter always says that the Schnitzel Parmesan Sandwich the day after is even better than the Schnitzel Champignon.  Try them both and let me know.

The best part of the Schnitzel Parmesan Sandwich is that most of the work is already done!

Preheat your oven to 350 F.

All I do is take the leftover schnitzel out of the fridge and put them on a cookie sheet lined with parchment paper.  Pop them into the oven to reheat them.

If you have some marinara sauce, you can reheat that up.  I make my own marinara sauce which my family likes more than jarred sauce but there is no shame in making life easier and using your favourite jarred sauce.

I start by sweating some fresh minced garlic and chopped onion in a pot on the stove.  Then I add my canned tomato sauce to the pot along with some dried oregano and basil.  Let it simmer until it thickens up to nice consistency.  Taste along the way and add salt and pepper to taste.  If you prefer a little bite to your sauce, you can add some dried red chiles like I do.  The earlier in the simmering process that you add the chiles, the more spicy it will be.

One little tip for making tomato sauce of any kind is to correct excessive tanginess (unless you like tangy tomato sauce) using a bit of baking soda instead of sugar.  You will often see suggestions to add sugar to tomato sauce.  I really don’t like what sugar does to the flavour so I add a bit of baking soda to neutralize the acidity of the sauce.  It foams up a bit so be prepared for that.  I only use about a 1/2 teaspoon or so.

I like to use a crusty submarine style bun for the sandwich.  Slice the buns in half.

Once the schnitzels have reheated in the oven, I pull them out.  Put the buns on the cookie sheet.  Then, place the schnitzel on the bun and top with the marinara sauce.  Add some cheese.  I like a mix of Parmesan and Pecorino.  Put the oven on to broil and put the cookie sheet back in the oven to melt the cheese.

Once the cheese is all melted, take them out of the oven and serve immediately.  Let me know whether you prefer the Schnitzel Parmesan Sandwich or the Schnitzel Champignon!

Pork Schnitzel Sandwich

Schnitzel Parmesan Sandwich

Course Lunch
Cuisine Canadian
Cook Time 20 minutes
Total Time 20 minutes
Servings 4


  • 4 Submarine buns
  • 1 Cup Marinara Sauce
  • 4 Ounces Parmesan Cheese
  • 4 Ounces Pecorino Cheese
  • 4 Schnitzel


  1. Preheat oven to 350F.  Line a cookie sheet with parchment paper.

  2. Place schnitzels on the cookie sheet and reheat in the oven.

  3. Meanwhile, heat up the marinara sauce in a pot on the stove.

  4. Thinly slice or grate the cheese while the marinara sauce and the schnitzels are heating through.

  5. Slice the buns in half.

  6. Once the schnitzel is hot, remove from the oven and take them off the cookie sheet so you can put the buns on the cookie sheet.  Switch the oven to broil.

  7. Put the schnitzel on one half of the bun and top with the marinara sauce and the cheese.

  8. Place the cookie sheet back in the oven and broil until the cheese is nicely melted.  Once it is melted, remove from the oven and serve immediately.

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