Mule Kick Sandwich (Schat's Bakery Replica)
Servings: 2
Cost: $15
If you’re craving a bold, spicy bite, the Mule Kick Sandwich hits the spot. Packed with tender roast beef, crisp lettuce and onions, and a fiery kick of jalapeños and spicy mustard, this hearty sandwich is built on Erick Schat’s famous Mule Bread — a soft, chewy loaf with a rustic crust. Served with a crunchy pickle spear, it’s the perfect road trip or lunchtime indulgence.
Print Recipe
Ingredients
- 4 slices Erick Schat's Bakery Mule Bread or substitute with a hearty country loaf
- 8 oz. fresh carved roast beef sliced thin
- 8 pickled jalapeño rings
- ½ cup alfalfa sprouts
- 4 romaine or green leaf lettuce leaves
- 2 slices tomato
- 4 slices Swiss cheese thinly sliced
- 6 thin slices red onion
- 3 Tbsp spicy brown mustard or Dijon for a sharper bite
- 2 pickle spears for serving
Instructions
Step 1: Prep the Bread
- Slice the Mule Bread into thick, sturdy slices.
- Lightly toast the bread if you like a bit of crunch, or leave it soft for a pillowy bite.
Step 2: Build the Flavor Base
- Spread a generous layer of spicy mustard on each slice of bread.
- On the bottom slice, layer the fresh carved roast beef so it’s stacked high and hearty.
Step 3: Add the Kick
- Lay the jalapeño slices evenly across the roast beef for that mule-kick heat.
- Add Swiss cheese, tomato slices, red onion, and lettuce leaves for freshness and crunch.
- Top with a handful of sprouts for a peppery, earthy finish.
Step 4: Assemble and Serve
- Place the top slice of Mule Bread over the fillings, press gently, and cut the sandwich in half.
- Serve immediately with a crisp pickle spear on the side.
Notes
Tips & Variations
- For extra heat, add a smear of horseradish cream or swap spicy mustard for a chipotle aioli.
- Make it a Mule Kick Melt by adding a slice of pepper jack cheese and pressing the sandwich on a hot griddle.
- Pair with kettle chips, potato salad, or a cold Sierra Nevada beer for the full experience.