New Orleans's famous po-boy sandwich gets jazzed with orange marmalade. Crusty French loaf makes it homemade easy.
Bake-Off® Contest 45, 2012
Jone Schumacher
Chapin, Illinois
Sandwiches
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7
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tablespoons butter, melted
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1
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teaspoon imitation coconut extract
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1
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can Pillsbury™ refrigerated crusty French loaf
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1/3
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cup low sugar sweet orange marmalade
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1/4
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teaspoon salt
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4
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frozen breaded fish fillets (about 3 oz each)
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1/2
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cup flaked coconut
Spread and Topping
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4
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slices (1 oz each) Swiss cheese, each cut into fourths
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2
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tablespoons mayonnaise
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2
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tablespoons low sugar sweet orange marmalade
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4
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large tomato slices
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4
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tablespoons chopped green onions, if desired
Steps
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1
Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In small bowl, stir together 4 tablespoons of the butter and 1/2 teaspoon of the coconut extract. Remove dough from can. Stretch dough to 16-inch length. Cut loaf crosswise into 4 pieces. Press down on each piece to flatten slightly. Cut 3 diagonal 1/4-inch-deep slashes on top of each piece of dough. Lightly brush bottom of each piece of dough with butter mixture; place on cookie sheet. Lightly brush tops of dough with butter mixture. Reserve remaining butter mixture.
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2
Bake 18 to 20 minutes or until golden brown. Lightly brush hot rolls with butter mixture. Cool.
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3
Increase oven temperature to 400°F. Place fish fillets on same paper-lined cookie sheet. Bake 10 minutes.
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4
Meanwhile, in small bowl, stir together 1/3 cup marmalade, remaining 3 tablespoons melted butter and 1/2 teaspoon coconut extract and salt; blend well. Remove fish from oven; brush with marmalade mixture. Return to oven; bake an additional 10 minutes. Remove fish from oven; turn and brush with marmalade mixture. Top each fillet with 1 tablespoon of the coconut. Return to oven; bake 5 to 6 minutes or until coconut is lightly browned. Remove from oven; turn fish. Brush tops of fillets with orange marmalade; top each with 1 tablespoon coconut. Return to oven; bake 5 to 6 minutes or until coconut is lightly browned. Place four pieces of Swiss cheese on each fish fillet. Bake 3 to 4 minutes or until cheese is melted.
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5
Meanwhile, in small bowl stir together mayonnaise and 2 tablespoons marmalade; mix well.
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6
Set oven control to broil. Cut each bread piece in half horizontally. Brush cut sides with remaining flavored butter; place, cut side up, on cookie sheet. Broil 3 to 4 inches from heat 2 to 3 minutes or until toasted. Spread 1 tablespoon mayonnaise mixture on bottom of each bun; top each with fish fillet, tomato slice and 1 tablespoon of onion and top of bun.
-
1
Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In small bowl, stir together 4 tablespoons of the butter and 1/2 teaspoon of the coconut extract. Remove dough from can. Stretch dough to 16-inch length. Cut loaf crosswise into 4 pieces. Press down on each piece to flatten slightly. Cut 3 diagonal 1/4-inch-deep slashes on top of each piece of dough. Lightly brush bottom of each piece of dough with butter mixture; place on cookie sheet. Lightly brush tops of dough with butter mixture. Reserve remaining butter mixture.
-
2
Bake 18 to 20 minutes or until golden brown. Lightly brush hot rolls with butter mixture. Cool.
-
3
Increase oven temperature to 400°F. Place fish fillets on same paper-lined cookie sheet. Bake 10 minutes.
-
4
Meanwhile, in small bowl, stir together 1/3 cup marmalade, remaining 3 tablespoons melted butter and 1/2 teaspoon coconut extract and salt; blend well. Remove fish from oven; brush with marmalade mixture. Return to oven; bake an additional 10 minutes. Remove fish from oven; turn and brush with marmalade mixture. Top each fillet with 1 tablespoon of the coconut. Return to oven; bake 5 to 6 minutes or until coconut is lightly browned. Remove from oven; turn fish. Brush tops of fillets with orange marmalade; top each with 1 tablespoon coconut. Return to oven; bake 5 to 6 minutes or until coconut is lightly browned. Place four pieces of Swiss cheese on each fish fillet. Bake 3 to 4 minutes or until cheese is melted.
-
5
Meanwhile, in small bowl stir together mayonnaise and 2 tablespoons marmalade; mix well.
-
6
Set oven control to broil. Cut each bread piece in half horizontally. Brush cut sides with remaining flavored butter; place, cut side up, on cookie sheet. Broil 3 to 4 inches from heat 2 to 3 minutes or until toasted. Spread 1 tablespoon mayonnaise mixture on bottom of each bun; top each with fish fillet, tomato slice and 1 tablespoon of onion and top of bun.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 860
- Calories from Fat
- 460
% Daily Value
- Total Fat
- 51g
- 78%
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- Saturated Fat
- 24g
- 122%
- Trans Fat
- 1g
- Cholesterol
- 95mg
- 32%
- Sodium
- 1240mg
- 52%
- Total Carbohydrate
- 79g
- 26%
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- Dietary Fiber
- 1g
- 6%
- Sugars
- 26g
- Protein
- 21g
- Vitamin A
- 20%
- 20%
- Vitamin C
- 2%
- 2%
- Calcium
- 25%
- 25%
- Iron
- 20%
- 20%
Exchanges:
0 Starch; 0 Fruit; 5 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1 High-Fat Meat; 7 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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