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Prep 30min
Total30min
Ingredients9
Servings4
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Ingredients
1/2
cup milk
1/2
cup Progresso™ Plain Bread Crumbs
4
(5-oz.) firm-textured white fish fillets (such as grouper or tilapia)
3
tablespoons oil
2
tablespoons butter, softened
8
slices pumpernickel bread
4
(1-oz.) slices Swiss cheese
3/4
cup sauerkraut
1/2
cup purchased Thousand Island salad dressing
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Steps
1
Place milk in shallow bowl; place bread crumbs on shallow plate. Dip fish fillets in milk; coat with bread crumbs.
2
Heat oil in large nonstick skillet over medium-high heat until hot. Add fish; cook 6 to 10 minutes or until fish flakes easily with fork, turning once. Remove fish from skillet; place on plate. Drain and discard oil from skillet.
3
Spread butter on one side of each slice of bread; place 4 slices, buttered side down, on work surface. Top each with cheese slice and fish fillet. Top each with sauerkraut and salad dressing. Cover with remaining slices of bread, buttered side up.
4
Heat same large nonstick skillet over medium-low heat until hot. Add sandwiches; cook 6 to 8 minutes or until bread is browned and cheese is melted, turning once.
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Try sourdough rye in place of the pumpernickel bread.
To reduce the fat in this recipe by about 8 grams per serving, substitute light Thousand Island dressing for the regular.
To speed preparation, use frozen breaded fish fillets. Cook them according to package directions and then begin the recipe on step 3.
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Nutrition Facts
Serving Size:1 Sandwich
Calories
730
Calories from Fat
360
Total Fat
40g
62%
Saturated Fat
13g
65%
Cholesterol
105mg
35%
Sodium
1050mg
44%
Total Carbohydrate
48g
16%
Dietary Fiber
5g
20%
Sugars
9g
Protein
45g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
40%
40%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 1/2 Fruit; 3 Other Carbohydrate; 5 1/2 Very Lean Meat; 7 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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