Best Open Face Filet Of Sole Sandwich Recipes

RED SNAPPER OPEN-FACED SANDWICHES

Steps:

• For the sauce: Place the yogurt, parsley, olive oil, lemon juice, lemon zest, cumin, pepper and salt in a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed, about 30 seconds. Set aside
• For the fish: Heat the olive oil in a large skillet over medium-high heat. In a shallow bowl, combine the flour with the coriander and salt. Dredge each fillet in the seasoned flour and coat well. Shake off excess flour, then add the fillets to the hot pan. Cook on the first side for 3 to 4 minutes, or until golden brown and cooked most of the way through. Carefully flip, and cook for another 1 to 2 minutes.
• To assemble: Brush the bread slices with the olive oil and toast on a grill or grill pan over high heat for 3 minutes per side, or until golden brown.
• Spread each slice with a few tablespoons of the sauce and place a fish fillet on top. Add another dollop of sauce and scatter over some arugula and cherry tomatoes. Add a squeeze of lemon, season with salt and serve.

OPEN FACE FILET OF SOLE SANDWICH

Steps:

• Melt 4 tablespoons of butter over low heat in a small saucepan and add lemon juice and white wine.
• Set aside.
• To prepare fish, whisk eggs with heavy cream in a bowl.
• Place flour in a separate plate.
• Lightly salt and pepper filets and dredge in flour; shake off excess.
• Place fish in egg batter.
• Heat 4 tablespoons butter in skillet over medium heat.
• Remove filets from batter and allow excess to run off, then gently place in skillet.
• Cook, turning sole once until crust is crisp and golden brown and fish flakes easily, about 3 minutes per side.
• Toast bread and cut each piece in half diagonally (corner to corner).
• Arrange toast points on 4 plates, 2 per plate.
• Place fish on toast points and drizzle the fish with the lemon butter.
• Serve immediately garnished with parsley.

OPEN-FACE SARDINE SANDWICHES

Steps:

• Combine the crème fraîche and mustard, then spread on 1 side of each slice of bread. Top each bread slice with some cucumber slices, bibb lettuce, sardine fillets drizzled with oil from the tin and a few red onion rings. Sprinkle with flaky salt and chopped dill.

OPEN FACE FILET MIGNON PHILLY CHEESESTEAK

Steps:

• Firstly, take your Filet, put it in a Ziplock bag, and smash it with, either, a meat mallet or a wooden spoon.
• Tenderize both sides and put the Filet in the Freezer for 20 - 30 Minutes, until slightly firm.
• Slice your Mushroom, Onion, Pepper, and Shallot into 1/8' strips.
• Heat a Wok or Saute Pan to Medium Heat.
• Add 2 teaspoons Olive Oil (Reserving 1 Tsp for the Filet).
• Add Veggies, season with 1 Tsp of Salt, Pepper, and Garlic Powder.
• Stir to Combine.
• Saute for 10-15 minutes until the veggies begin to caramelize.
• Set Aside.
• Cut a 6' slice from the French Bread and toast until golden.
• Turn off Toaster, but add Smoked Gouda to toast and leave it in the toaster (if you have a toaster oven).
• Remove Filet from Freezer (Keep the Filet in the Ziplock).
• Slice Filet into thinnest strips you can manage, then cut down the center perpendicularly.
• Heat Wok/Saute Pan to Medium-High Heat.
• Add 1 remaining teaspoons Olive Oil.
• Saute for 4-7 Minutes until no pink is showing (This allows for the meat to stay close to Medium Rare).
• For plating, start with the toast with cheese, then top with veggies and finish with a layer of Filet.