The Dagwood Revisited – Pork Cutlet Sandwich with Fried Onions and Sauerkraut
Author: Colin Martin
Fried pork chop layered with fried onions, sauerkraut, and some mustard—now that’s a sandwich that can call Waterloo Region home. Build it tall enough and you’ll make Dagwood Bumstead proud. This is a recipe that’s as easy to make for two as it is for 10. With 10, have everyone build their own sandwiches at the table. The flavours have some nice depth to them, perfect for a winter meal.
The Dagwood Revisited – Pork Cutlet Sandwich with Fried Onions and Sauerkraut
Course: LunchCuisine: CanadianDifficulty: Easy2
servings15
minutes10
minutesIngredients
4 slices bread
1 Tbsp oil
2 pork loin chops sliced in half to make 4 thin cutlets or 4 pork cutlets*
Salt
Pepper
1 Tbsp butter
1 large onion, thinly sliced
Sauerkraut
Grainy mustard
Directions
- Preheat an oven just long enough to keep the toast and pork warm while you work. Typically, I let the oven heat up for about five minutes before turning it off.
- Toast the bread and keep warm in the oven while you work.
- Heat a heavy frying pan to about a medium-high heat. Season the chops on both sides with salt and pepper. Add the oil to the pan. When it’s hot enough for a quick sear, fry the chops for about a minute on each side or until cooked. Transfer to the oven to keep warm.
- Add the butter to the pan. Let it melt, then add the onions. Toss them, then cover. Continue to toss periodically until they are nicely caramelized and have a little bit of char.
- Spread each slice of toast with mustard. Add a layer of caramelized onion, followed by a pork cutlet. Pile on some sauerkraut, the second pork cutlet, another layer of caramelized onion, and the last slice of bread. Enjoy!
Notes
- An easy variation would be to use 3-4 slices of peameal (Canadian) bacon per sandwich in place of the pork cutlets.
For more great recipes by Colin check out these previous posts:
Breakfast Casserole – Simple and Delicious
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Yum! All you’re missing is the Swiss or Gruyère cheese! 😀