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Baked Fish Sandwiches

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  0 reviews
  • 15 min prep time
  • 45 min total time
  • 10 ingredients
  • 4 servings
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Double-up while cooking delicate fish fillets and refrigerated French bread dough for these unusual hot sandwiches.

4
(4-oz.) fish fillets
1/4
teaspoon salt
1/4
teaspoon pepper
1
(11-oz.) can Pillsbury™ Refrigerated Crusty French Loaf
1/4
cup butter, softened
2
tablespoons chopped fresh chives
1
teaspoon Dijon mustard
4
lettuce leaves
1
medium tomato, sliced
1/2
cup thinly sliced cucumber

Steps

  • 1 Heat oven to 350°F. Cut 18x7-inch sheet of foil; crimp edges to hold juices from fish. Sprinkle both sides of fish fillets with salt and pepper; place on foil sheet. Set aside.
  • 2 Generously spray half of 15x10x1-inch baking pan, lengthwise, with nonstick cooking spray. Remove dough from can; place seam side down in sprayed side of pan. With serrated knife, cut 4 or 5 (1/2-inch-deep) slashes in top of dough.
  • 3 Bake at 350°F. for 26 to 30 minutes or until loaf is deep golden brown, adding fish on foil to pan during last 20 minutes of baking time. Fish is done when it flakes easily with fork. Cool loaf 5 minutes.
  • 4 Meanwhile, in small bowl, combine butter, chives and mustard; blend well.
  • 5 Cut warm loaf in half lengthwise; cut each half into 4 pieces. Spread top and bottom halves with butter mixture. Layer lettuce, fish, tomato and cucumber on bottom halves; cover with top halves. If necessary, secure each sandwich with skewer or toothpick.
  • 1 Heat oven to 350°F. Cut 18x7-inch sheet of foil; crimp edges to hold juices from fish. Sprinkle both sides of fish fillets with salt and pepper; place on foil sheet. Set aside.
  • 2 Generously spray half of 15x10x1-inch baking pan, lengthwise, with nonstick cooking spray. Remove dough from can; place seam side down in sprayed side of pan. With serrated knife, cut 4 or 5 (1/2-inch-deep) slashes in top of dough.
  • 3 Bake at 350°F. for 26 to 30 minutes or until loaf is deep golden brown, adding fish on foil to pan during last 20 minutes of baking time. Fish is done when it flakes easily with fork. Cool loaf 5 minutes.
  • 4 Meanwhile, in small bowl, combine butter, chives and mustard; blend well.
  • 5 Cut warm loaf in half lengthwise; cut each half into 4 pieces. Spread top and bottom halves with butter mixture. Layer lettuce, fish, tomato and cucumber on bottom halves; cover with top halves. If necessary, secure each sandwich with skewer or toothpick.

Expert Tips

Chives are a member of the onion family. The bright green tubular leaves are easily sliced to add mild onion flavor to foods. For frequent use, grow them in a window pot.

Prepare chive butter ahead, cover and refrigerate. Allow butter to soften before using. Fish and bread can be baked ahead of time, then reheated briefly before assembling sandwiches.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
400
% Daily Value
Total Fat
16g
25%
Saturated Fat
8g
40%
Cholesterol
90mg
30%
Sodium
810mg
34%
Total Carbohydrate
36g
12%
Dietary Fiber
1g
4%
Protein
28g
28%
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
12%
12%
Exchanges:
2 1/2 Starch; 3 Very Lean Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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