Tilapia Sandwich with Greek Tapenade

Mâche, also known as lamb's lettuce or corn salad, is a tender green with a tangy, nutty flavor. Look for it in the produce section at your supermarket. Use a minichopper—or take your time using a large chef's knife—to finely chop the olives, roasted peppers, and oregano for the Greek Tapenade before you spread the mixture over the toasted bread.

Yield: 2 servings (serving size: 1 sandwich)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 347
  • Calories from fat: 0.0%
  • Fat: 8.9g
  • Saturated fat: 3g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.7g
  • Protein: 39.9g
  • Carbohydrate: 26g
  • Fiber: 1.6g
  • Cholesterol: 93mg
  • Iron: 3mg
  • Sodium: 768mg
  • Calcium: 113mg

Ingredients

  • Greek Tapenade
  • 2 (6-ounce) tilapia fillets
  • 1/8 teaspoon salt
  • 1/8 teaspoon coarsely ground black pepper
  • Cooking spray
  • 4 (0.8-ounce) slices crusty Chicago-style Italian bread (about 1/2 inch thick), toasted
  • 2/3 cup mâche
  • 4 tomato slices

Preparation

  1. 1. Prepare Greek Tapenade; set aside.
  2. 2. Sprinkle fillets evenly with salt and pepper. Heat a large nonstick over medium-high heat; coat pan with cooking spray. Add fish; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork.
  3. 3. Spread about 1 tablespoon Greek Tapenade on each bread slice. Top each of 2 slices with 1 fillet, 2 tomato slices, 1/3 cup mâche, and remaining bread slices.
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