Delicious Grilled Schnitzel Sandwich

This Grilled Schnitzel Sandwich is an awesome recipe for two key reasons:

It celebrates memories of BBQ Brian’s mother-in-law teaching him to cook traditional German-style pork schnitzel. It was always delicious, perfectly coated with a bread cloak, perfectly seasoned, perfectly browned, super-tender and it always made you salivate. If that wasn’t enough to get you started for something delicious, maybe the second reason won’t be needed!

The second reason Grilled Schnitzel Sandwich is so awesome is it a sandwich that can feed a crowd for only a few dollars. In times where your budget needs to be stretch or monitored, this pork sandwich can easily make double-digit quantities while being under $20 for total cost.

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Fundamentals of Schnitzel

Traditional German-style schnitzel is pork, chicken or veal thinly sliced or pounded with a mallet to create a thin and tender piece of meat. To add more flavour, the cutlet is dredged in flour, dipped in beaten eggs then coated in seasoned bread crumbs to thoroughly coat the meat. BBQ Brian’s mother-in-law used House of Q House Rub in her schnitzel for years before he finally asked what her recipe was… that was when he learned of using his spices in this dish!

For those that want to grill or use their BBQ to make schnitzel, the breading process can be done but the results are not benchmark. The dry cook environment of the grill doesn’t allow the coating to crisp and brown like it does when searing in a skillet or on a griddle with oil to help with the browning. If you want to know more about this topic, look up the concept of “Maillard” reaction for searing meats.

This means this recipe dropped the coating and simply used a seasoning, House of Q Competition Rib Rub, on the cutlets. These pieces of meat seared provided an awesome flavour and although not traditional for a schnitzel, certainly sent you in the right direction.

A Sandwich Needs Toppings, Right?

A traditional side dish with schnitzel would be a starch such as potatoes or potato salad and then a vegetable. BBQ Brian most often got sautéed red cabbage on the side with schnitzel or sauerkraut. For this recipe, BBQ Brian took shredded cabbage and sautéed it in a skillet with BBQ rub and then BBQ sauce. In the video he used Competition Beef Rub and Apple Butter BBQ Sauce but the choice is yours as to what you may like. Maybe Five Star BBQ Sauce or even a spicy Sugar & Spice BBQ Sauce is your thing. Go for it!

Are There Variations for This Sandwich?

If it is chicken breast that you want to make this sandwich, perfect. If it is veal you have, perfect as well. No worries there but for us, the inexpensive pork loin is what caught our attention. For $30 or so for a full pork loin, you can easily make 20-30 pieces of schnitzel. That can become a lot of sandwiches!

Meanwhile, we really encourage you to try the sautéed cabbage as your topping. Between the BBQ sauce and the cooked cabbage, it adds great flavour and texture to this sandwich. Maybe you want to try a coleslaw as well with some creamy, tangy sauce. Or simply some cut onions or pickles. Think through using the vegetables on top of the cooked meat as a crunchy layer, a creamy layer or even a savory element for your sandwich. Whichever you prefer, go for it! Who are we to tell you what YOU like?!

Grilled Schnitzel Sandwich

Grilled Schnitzel Sandwich

Print Recipe
Course Main Course, Side Dish
Cuisine Grill
HoQ Product Apple Butter BBQ Sauce, Competition Beef Rub, Competition Rib Rub, Slow Smoke Gold BBQ Sauce
Prep Time 30 minutes
Cook Time 30 minutes
Servings 5
Author House of Q


  • 1 lb Pork loin
  • 2 TB House of Q Competition Rib Rub
  • 4 strips Bacon chopped into 1/2" pieces
  • 3 cups Green cabbage shredded or sliced thinly
  • 1/2 Onion sliced
  • 1-2 tbsp House of Q House Rub or Competition Beef Rub
  • 3/4 Cup House of Q Apple Butter BBQ Sauce
  • 5 Buns sliced, toasted
  • 5 pieces Lettuce
  • 1 Tomato sliced
  • 5 slices Gouda, Swiss or Havarti cheese
  • 3 Tb Mayonnaise
  • 3 TB House of Q Slow Smoke Gold BBQ Sauce


  • On a cutting board, slice a 1/4 inch slice of the pork into a cutlet. It can be easier if the pork is slightly frozen or you can ask your butcher to cut them for you. Place on the cutting board and cover with a piece of plastic wrap. Using a meat mallet, pound the meat to make it uniform in thickness and to tenderize the meat. Use you hand on the plastic wrap to sense where it is too thick and may need more work with the mallet. Once done, set the meat aside and continue with the rest of the pieces.
  • Once each piece is pounded and tenderized, seasoned with Competition Rib Rub on both sides. Set aside.
  • In a pre-heated skillet, place the bacon pieces on medium heat and start to cook the bacon. Once the bacon is softening and there is some grease in the pan, add the diced onions and shredded cabbage. Stir to incorporate and then season with salt and pepper or better yet, House of Q House Rub or Competition Beef Rub. Your choice! Allow the cabbage to soften for about 10 minutes. Add the Apple Butter BBQ Sauce and stir to blend in. Continue cooking for another 10 – 25 minutes.
  • Prepare a grill for direct grilling at a medium to medium-high heat. Sear each piece of the pork until the surface has some grill marks. Turn over and sear the other side. NOTE: the pork is very thin and the cooking time is rather short… only a minute or two on each side. If you can find a thicker part of the pork, the meat temperature will be 140-150 F. Once there is colour on the pork, remove from the grill and set aside.
  • Assembling your sandwich. On the bottom toasted bun, smear a portion of mayonnaise and Slow Smoke Gold. Top with a piece of lettuce, sliced tomatoes and then a piece of pork schnitzel. Top with a slice of cheese and then a portion of the BBQ cabbage. Of course, place the top lid of the bun on top of it all. Grab a napkin and get ready to take a big bite! Now that's a sandwich!


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