Tilapia Sandwich with Greek Tapenade |
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Prep Time: 8 Minutes Cook Time: 6 Minutes |
Ready In: 14 Minutes Servings: 2 |
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Mâche, also known as lamb's lettuce or corn salad, is a tender green with a tangy, nutty flavor. Look for it in the produce section at your supermarket. Use a minichopper—or take your time using a large chef's knife—to finely chop the olives, roasted peppers, and oregano for the Greek Tapenade before you spread the mixture over the toasted bread. Ingredients:
greek tapenade |
2 (6-ounce) tilapia fillets |
1/8 teaspoon salt |
1/8 teaspoon coarsely ground black pepper |
cooking spray |
4 (0.8-ounce) slices crusty chicago-style italian bread (about 1/2 inch thick), toasted |
2/3 cup mâche |
4 tomato slices |
Directions:
1. Prepare Greek Tapenade; set aside.
2. Sprinkle fillets evenly with salt and pepper. Heat a large nonstick over medium-high heat; coat pan with cooking spray. Add fish; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork.
3. Spread about 1 tablespoon Greek Tapenade on each bread slice. Top each of 2 slices with 1 fillet, 2 tomato slices, 1/3 cup mâche, and remaining bread slices.
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