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Prep Time
15 Mins
Cook Time
8 Mins
Yield
Makes 4 servings (serving size: 1 sandwich)
Photo: Yunhee Kim; Styling: Denise Canter

How to Make It

Step 1

Combine mustard, mayonnaise, and dill; set aside.

Step 2

Prepare grill. To prevent the fish from sticking, rub a paper towel moistened with vegetable oil over the grill rack.

Step 3

Blot the fillets on both sides with paper towels. Season with kosher salt and pepper, and brush with olive oil. Arrange fillets on the grill rack, about 6 inches from the heat source; grill 4 minutes over medium-high heat. With a metal spatula, turn the fish; grill 4 more minutes or until it flakes easily when tested with a fork.

Step 4

Spread the insides of the rolls with the dill mixture. Place a fillet inside each one; sprinkle the shredded lettuce on top, and serve.

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