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Mozzarella Schnitzel BLT with Honey Mustard Sub Sauce

Mozzarella Schnitzel BLT

This Mozzarella Schnitzel BLT is dressed with a Honey Mustard Sub Sauce and jammed packed with gooey fried mozzarella, crisp bacon, juicy tomato, and refreshing baby romaine.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Honey Mustard Sub Sauce
  • 3 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 clove garlic minced
  • 1 tbsp whole grain mustard
  • 1 tbsp honey
  • ½ tsp salt
Mozzarella Schnitzel BLT
  • 8 slices thick-cut bacon
  • 2 (9x5") loaves ciabatta cut in half lengthwise
  • 2 tbsp olive oil
  • 1 batch Honey Mustard Sub Sauce see above
  • 1 batch Mozzarella Schnitzel ** unfried, frozen
  • ¼ cup neutral oil I used canola
  • 113g (4oz) baby lettuce washed and dried
  • 2 large tomatoes sliced
  • 6 pimento-stuffed olives

Equipment

  • 2 Large Baking Sheets
  • 1 Large skillet
  • 6 cocktail picks

Method
 

For the Sub Sauce
  1. Place all the ingredients in a bowl and whisk to combine. Use immediately or pour into a resealable container and store in the fridge. The sub sauce will keep for up to a week.
    3 tbsp apple cider vinegar, 2 tbsp olive oil, 1 clove garlic, 1 tbsp whole grain mustard, 1 tbsp honey, ½ tsp salt
For the Sandwiches
  1. Arrange the bacon on a baking sheet lined with parchment paper. Turn on the oven and set it to 400°F. Immediately add the bacon and cook for 25 minutes.
    8 slices thick-cut bacon
  2. Place the ciabatta, cut side up, on a large baking sheet. Drizzle the bread with the olive oil. When the bacon has 10 minutes left in its bake time, place the bread in the oven alongside it. Retrieve the bread when you retrieve the bacon.
    2 (9x5") loaves ciabatta , 2 tbsp olive oil
  3. Transfer the bacon to a plate lined with paper towels and set it aside to drain. Immediately drizzle the ciabatta with the Honey Mustard Sub Sauce. Set it aside as well.
    1 batch Honey Mustard Sub Sauce
  4. Heat the neutral oil in a large skillet until shimmering. Add three pieces of the Mozzarella Schnitzel to the pan and fry until golden. About 2-3 minutes a side. Transfer the schnitzel to a plate and keep warm in the residual heat from the turned-off oven. Repeat with the remaining pieces of schnitzel.
    1 batch Mozzarella Schnitzel **, ¼ cup neutral oil
  5. Place a layer of lettuce on each of the ciabatta. Arrange the tomato slices on top. Place the mozzarella schnizel on the sandwich next - three pieces per sandwich. And place the bacon on top of the schnitzel. Finish the sandwich with another layer of lettuce.
    113g (4oz) baby lettuce, 2 large tomatoes
  6. Thread the olive onto the cocktail picks and secure the top of each ciabatta with the picks. Slice the sandwiches into thirds and serve immediately.
    6 pimento-stuffed olives

Notes

** For instructions on how to make the Mozzarella Schnitzel, please refer to the original recipe.