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Open-Faced Swordfish Portobello & Pancetta Club*
Open-faced sandwiches let you make something heftier than a conventional sandwich and still use a foundation of bread. They signal that this is a time to use a knife and fork. The is bread not a vehicle for picking up the other ingredients but rather as a way to soak up and enjoy all of the juices that would otherwise be left on the plate.
Ingredients (Serves 4)
| 1 | pound swordfish, cut into four 1-inch thick steaks |
| 4 | large portobello mushroom caps, stems removed |
| 2 | tablespoons lemon zest plus 2 tablespoons freshly squeezed lemon juice | 2 | tablespoons freshly squeezed lemon juice |
| 3 | tablespoons chopped thyme |
| 1/2 | cup mayonnaise |
| 1/4 | pound thinly sliced pancetta |
| 4 | 3/4-inch thick slices country bread |
| 4 | large leaves iceburg lettuce |
| 2 | avocados |
| 1 | beefsteak tomato, seeded and thinly sliced |
Instructions
- Brush swordfish steaks and mushroom caps lightly with oil and season with salt and pepper. Stir lemon zest and half of thyme leaves together in a small bowl. Sprinkle the mixture over mushrooms.
- Stir mayonnaise, remaining thyme leaves, and lemon juice together in a bowl. Set aside.
- Preheat a saute pan over medium-high heat. Put in pancetta and cook until crisp, about 5 minutes. Use tongs to set aside on a paper-towel-lined plate.
- Heat an outdoor grill or grill pan. Toast or grill bread slices until golden. Put one slice on each of 4 dinner plates and set aside.
- Grill mushroom caps until they begin to brown, about 2 minutes, then turn over and cook on the other side for 2 minutes. Transfer to a plate and set aside.
- Grill swordfish steaks until cooked on the outside, but still medium-rare inside, 3 to 4 minutes per side. Remove steaks from grill.
- Place a lettuce leaf on each piece of bread and top with sliced avocado, tomato, swordfish, mushroom, and pancetta. Drizzle lemon-thyme mayonnaise over top and serve.
*Find this and other great recipes in…
Nightly Specials
By Michael Lomonaco
Too often, home cooks find themselves in a rut, recycling the same meals week after week. Nightly Specials offers 125 recipes that shows that there is no end to the possibilities whether “winging it” to whip up an dinner-party menu or simply tuning out weeknight dinners that are as original as they are delicious.
*This recipe has been adapted from its original.
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