Filed Under: Fish, grillbbq, sandwichwrap, School Lunch, spanishportuguese, Under 20 Mins

Open-Faced Swordfish Portobello & Pancetta Club

Open-faced sandwiches let you make something heftier than a conventional sandwich and still use a foundation of bread. They signal that this is a time to use a knife and fork. The is bread not a vehicle for picking up the other ingredients but rather as a way to soak up and enjoy all of the juices that would otherwise be left on the plate.

April 8th, 2012

Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
  • 1 pound swordfish, cut into four 1-inch thick steaks
  • 4 large portobello mushroom caps, stems removed
  • 2 tablespoons lemon zest plus 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons chopped thyme
  • 1/2 Cups mayonnaise
  • 1/4 pounds thinly sliced pancetta
  • 4 slices 3/4-inch thick country bread
  • 4 large leaves iceburg lettuce
  • 12 avocados
  • 1 beefsteak tomato, seeded and thinly sliced
Directions
  1. Brush swordfish steaks and mushroom caps lightly with oil and season with salt and pepper. Stir lemon zest and half of thyme leaves together in a small bowl. Sprinkle the mixture over mushrooms.

  2. Brush swordfish steaks and mushroom caps lightly with oil and season with salt and pepper. Stir lemon zest and half of thyme leaves together in a small bowl. Sprinkle the mixture over mushrooms.

  3. Stir mayonnaise, remaining thyme leaves, and lemon juice together in a bowl. Set aside.

  4. Stir mayonnaise, remaining thyme leaves, and lemon juice together in a bowl. Set aside.

  5. Preheat a saute pan over medium-high heat. Put in pancetta and cook until crisp, about 5 minutes. Use tongs to set aside on a paper-towel-lined plate.

  6. Preheat a saute pan over medium-high heat. Put in pancetta and cook until crisp, about 5 minutes. Use tongs to set aside on a paper-towel-lined plate.

  7. Heat an outdoor grill or grill pan. Toast or grill bread slices until golden. Put one slice on each of 4 dinner plates and set aside.

  8. Heat an outdoor grill or grill pan. Toast or grill bread slices until golden. Put one slice on each of 4 dinner plates and set aside.

  9. Grill mushroom caps until they begin to brown, about 2 minutes, then turn over and cook on the other side for 2 minutes. Transfer to a plate and set aside.

  10. Grill mushroom caps until they begin to brown, about 2 minutes, then turn over and cook on the other side for 2 minutes. Transfer to a plate and set aside.

  11. Grill swordfish steaks until cooked on the outside, but still medium-rare inside, 3 to 4 minutes per side. Remove steaks from grill.

  12. Grill swordfish steaks until cooked on the outside, but still medium-rare inside, 3 to 4 minutes per side. Remove steaks from grill.

  13. Place a lettuce leaf on each piece of bread and top with sliced avocado, tomato, swordfish, mushroom, and pancetta. Drizzle lemon-thyme mayonnaise over top and serve.

  14. Place a lettuce leaf on each piece of bread and top with sliced avocado, tomato, swordfish, mushroom, and pancetta. Drizzle lemon-thyme mayonnaise over top and serve.

Open-Faced Swordfish Portobello & Pancetta Club

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