Gammon schnitzel sandwich with pineapple piccalilli

Gammon schnitzel sandwich with pineapple piccalilli
  • Serves icon Makes 2
  • Time icon Hands-on time 30 min

Pineapple and piccalilli are gammon’s best friends, so we’ve combined the two to create a knockout relish for this epic sandwich. The salty crunch of the schnitzel, the sweet sharpness of the piccalilli and the fresh hit of tomatoes and peppery watercress are a tough-to-beat combo.

You may also love our quick chicken schnitzels.

Nutrition: per serving

Calories
1171kcals
Fat
46.4g (10.6g saturated)
Protein
69.9g
Carbohydrates
114.1g (31g sugars)
Fibre
8.7g
Salt
6.4g
Calories
1171kcals
Fat
46.4g (10.6g saturated)
Protein
69.9g
Carbohydrates
114.1g (31g sugars)
Fibre
8.7g
Salt
6.4g

Ingredients

  • 1 carrot, finely chopped
  • 2 small shallots, peeled and quartered
  • 100g pineapple, cut into 1cm cubes
  • 50g white wine vinegar
  • 30g sugar
  • 1 tsp ground turmeric
  • 1 tsp mustard powder
  • 1 bay leaf
  • 2 gammon steaks
  • 30g plain flour
  • 1 medium free-range egg
  • Splash whole milk
  • 80g panko breadcrumbs
  • Vegetable oil to fry
  • Knob of unsalted butter

To serve

  • 4 thick slices tiger bread
  • 2 tbsp mayonnaise (optional)
  • 2 handfuls watercress
  • 1 large tomato, sliced

Method

  1. To make the piccalilli, put the carrot, shallots and pineapple in a saucepan with the vinegar, 30g water, sugar, turmeric, mustard powder and bay leaf. Bring to a simmer, then cook for 15 minutes until the liquid thickens and reduces almost entirely, just coating the vegetables. Leave to cool.
  2. Pat the gammon steaks dry with kitchen paper. Put the flour on a plate, beat the egg with a splash of milk and a pinch of salt in a wide bowl, then put the breadcrumbs on another plate. Coat the gammon in the flour, then the egg, then the breadcrumbs. Put a large frying pan over a medium heat and add enough oil to thinly coat the base. Cook the gammon schnitzels for 3-4 minutes on each side until crisp and golden.
  3. Now to assemble the sandwiches! Butter the bread, spread mayonnaise on one side (if using) and spoon a generous helping of pineapple piccalilli on the other. Layer up with the watercress, slices of tomato and the crispy gammon, then close the sandwiches and enjoy warm.

Recipe By

Pollyanna Coupland

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