Mitraillette pork schnitzel sandwiches with roasted red pepper mayo

A Belgian street-food favourite (similar to a gatsby) packed with crispy pork schnitzel, slap chips, pickles and smoky roasted pepper mayo.

Cut:
  • Portions: 4
  • Prep: 10 minutes
  • cook: 20 minutes

Ingredients

For the pork schnitzel

  • Olive oil
  • 4 pork schnitzels

For the roasted pepper mayo

  • 2 red peppers
  • 1 garlic clove, grated
  • 150 g mayonnaise
  • 1 lemon, juiced
  • Salt, to taste

To assemble

  • 4 crusty baguettes, ends trimmed and buttered
  • 350 g cooked slap chips
  • 4 pickles, sliced lengthways

To serve

  • Petit leaf salad (optional)
  • 1 Tbsp (15 ml) chopped chives

Method

For the pork schnitzel:
Heat a good drizzle of olive oil in a frying pan over medium heat. Cook the schnitzels for 4–6 minutes per side or until golden brown and cooked through. This can also be done in an oven or air fryer at 200 °C.

For the roasted pepper mayo:
Char the peppers over an open flame until blackened all over, about 8 minutes. Transfer to a bowl and cover with cling wrap for 5 minutes to steam. Peel off the charred bits and remove the seeds. Blend the peppers with the garlic, mayonnaise, lemon juice and salt until smooth.

To assemble:
Fill the baguettes with sliced pork schnitzel, slap chips and pickles. Drizzle generously with the roasted pepper mayo.

To serve:
Garnish with salad leaves and chopped chives, and serve.

Serving suggestion: Serve wrapped in paper, street-food style, as a filling match-day meal with extra roasted pepper mayo on the side for dipping.