Mozzarella Schnitzel BLT

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This recipe is part of a larger dinner party menu you can find on my Substack. The category is Summer 2025 Remix, and it features five brand-new courses made up entirely of recipes I shared over the season. You can find the recipe booklet and a handy party prep schedule here.

The BLT can not be improved upon. It’s a perfect sandwich. It nails the crunch factor, flirts with salty/sweet excellence, and is generally off-the-charts when it comes to textural contrast. The BLT needs no assistance, and yet, I’ve added fried cheese to it. And yes, this wouldn’t be the first time. Remember this halloumi number from last year? I’m not sure what happened to me in my childhood or life in general that caused this knee-jerk reaction, but where there is bacon and bread, I seem inclined to add cheese. So here we are with a massive Mozzarella Schnitzel BLT party sub. And I’ve got to say, looking at this sandwich, I can’t see this compulsion as a problem.

Now, you may recognize this schnitzel because you’ve seen it before and you’ve seen it recently. It was part of my Night of a 1000 Tomatoes dinner party menu. You can find the original recipe here. So why trot it out again so soon? Well, in the interest of demonstrating how modular cooking can be, the theme around this week’s dinner party menu is a Summer 2025 Remix. I dissected all the recipes released this summer, from salad dressings to ice cream, and Frankensteined them back together to create a menu featuring a whole “new” lineup of dishes.

I took this approach because I want to impress upon people that learning a recipe is never just learning a recipe. You’re learning a technique, a building block to a future meal. So, as much as people in my position would prefer that you, gentle reader, need an endless supply of recipes, the truth is you could probably make do with what’s already in your arsenal. Okay, enough chatting, let’s make this sammich.

To make this Mozzarella Schnitzel BLT as effortless and hosting-friendly as possible, I encourage you to make the schnitzel at least a day in advance. And by making, I mean breading the schnitzel and then freezing it before frying. I suggest you do this for a few reasons. The schnitzel is easily the most labour-intensive and distracting part of prep this recipe calls for. So doing it before as a single guest crosses your threshold allows you to focus on being your most charming self, unencumbered. But freezing your schnitzel also makes it easier to fry. We are frying cheese, so turning it into delicious goo is both our primary objective and our number one hurdle. Freezing allows the swiftly cooking schnitzel to be more maneuverable for a greater portion of its cook time. Trust me, you want this.

With the schnitzel taken care of, we’re really just building a big sandwich. The only thing we have to be concerned about is timing. Each component of this Mozzarella Schnitzel BLT has a different optimal serving temperature, so what we do and in what order matters.

The first thing we’re going to tackle is the least temperature-sensitive component – the Honey Mustard Sub Sauce. I lifted this recipe from my BLT Salad that was featured in my Sandwich-themed dinner party menu. I’m not going to spend too much time here because all you have to do is put all the ingredients in a bowl and give everything a whisk. Like the schnitzel, you can make this well in advance. Just put the sub sauce in a resealable container and store it in the fridge. It will last for up to a week. Again, getting as much prep out of the way before switching into hosting mode is essential.

With sub sauce and the schnitzel taken care of, we can move on to two other sandwich components. The first is the bacon. I like to make my bacon in the oven because it keeps the splatter to a minimum and doesn’t crowd my stove top. Plus, I like how evenly the oven cooks my bacon. 

While the bacon is doing its thing, we’re going to move on to the bread. I used ciabatta from a local bakery called Blackbird. This loaf measures in at roughly 9×5″ and will make three sizeable sandwiches. For dinner party purposes, I would suggest picking up two loaves and building two sandwiches.

Split the loaf lengthwise and arrange the halves on a baking sheet. Drizzle with olive oil and place the bread in the oven alongside the bacon. The toasting is optional. This loaf was getting a little long in the tooth, so a brief trip to the oven revitalized it. If you happen to have the freshest, most premium bread on hand, you can, of course, skip the toasting interlude.

Once the bacon and bread are merrily on their way, you can slice the tomato and make sure the lettuce is readily on hand. When the bacon is nearly done, start heating your oil for frying your schnitzel. The schnitzel doesn’t take long to fry, but it will cool rapidly, so if you’re in it for the cheese pulls, it pays to be quick here. By the time the mozzarella is done frying, your bacon should be draining on a plate lined with a paper towel. Place the fried mozzarella in the recently turned off oven. The residual heat will keep the cheese molten while you build the sandwich.

And now, finally, we can build our sandwiches! I’m not going to insult your intelligence by telling you how to build a sandwich. But I will tell you my stacking order. First of all, I soaked both sides of the loaf with the Honey Mustard Sub Sauce, then I went in with a layer of the baby lettuce, followed by slices of tomato. Then I brought the Mozzarella Schnitzel into the game. I finished the sandwich with a layer of bacon and another layer of lettuce. Easy! I would recommend securing the sandwich with a series of cocktail picks because she is an unruly beast. Then all that remains is to slice and serve.

And that’s everything you need to know about this Mozzarella Schnitzel BLT. What can I say? It’s an outrageous sandwich that deserves to be the centerpiece at your next soiree.

Enjoy!