I’m paying homage to my time in Austria with this schnitzel sandwich. It’s something you would come across on a street snack cart in Austria or Germany. A crusty sub bread stuffed with a tender chicken schnitzel, lettuce, mayo, lemon juice, and mustard. A quick and tasty sandwich that, if wanted, may be made with leftovers! A few chips and a beer go together perfectly with it.
| Prep Time: | 5 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 5 mins |
| Servings: | 4 |
| Yield: | 1 -1/4 cup |
Ingredients
- ¼ cup fresh lime juice
- 1 paper-thin onion slice
- 1 cup fresh orange juice
- 1 dash Mexican-style hot sauce (such as Valentina® or Cholula®), or to taste
- salt to taste
Instructions
- Combine the lime juice and onion slice in a bowl, making sure the onion is completely covered with the juice. Allow to soak 2 to 3 hours; remove the onion and discard.
- Stir the orange juice, hot sauce, and salt into the lime juice; chill the sangrita before serving.
- Use this easy and authentic sangrita in the popular cocktail called
- (Mexican Vampires).
Reviews
Perfect for a Tex-Mex-themed brunch, especially since it can be enjoyed with or without the booze. You can optionally add a tablespoon or so of pomegranate juice, but it just gives it the classic bloody color and doesn’t affect flavor much. We tried it three ways: sipping on its own, as a chaser for a shot of tequila, and in Vampiros Mexicanos (recipe from AR) and it was great all three ways.