Open Face Filet of Sole Sandwich
Elevate your sandwich game with this exquisite Open Face Filet of Sole Sandwich, a perfect combination of crispy, golden-brown fish fillets, tangy dill mayo, and fresh, vibrant toppings. This recipe starts with tender filets of sole, perfectly seasoned, and coated in a crunchy breadcrumb crust before being pan-fried to perfection. Nestled on toasted sourdough bread, the fish is layered with mixed greens, juicy tomato slices, and a dollop of creamy dill-infused mayonnaise for a burst of fresh flavor. Ready in just 30 minutes, this open-faced delight is ideal for a light lunch or an elegant dinner. Pair with a simple salad or enjoy as is for a satisfying meal that's as beautiful as it is delicious. Keywords: open face sandwich, filet of sole, crispy fish, dill mayo, quick seafood recipes, sourdough bread sandwiches.
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Recipe Information
Ingredients
- 2 fillets filet of sole
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 large egg
- 2 tablespoons milk
- 0.5 cup breadcrumbs
- 3 tablespoons olive oil
- 0.25 cup mayonnaise
- 1 tablespoon fresh dill
- 1 teaspoon lemon juice
- 2 slices sourdough bread
- 1 cup mixed greens
- 1 small tomato
- 1 teaspoon butter
Instructions
Rinse the filets of sole under cold water and pat them dry with a paper towel.
Set up a dredging station with three shallow bowls: one with the flour mixed with salt, pepper, and paprika, another with the beaten egg and milk, and the third with breadcrumbs.
Coat each filet of sole in the flour mixture, then dip into the egg wash, and finally coat with breadcrumbs. Set aside on a plate.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, cook the filets of sole for 2-3 minutes per side or until golden brown and cooked through. Remove and place on a paper towel-lined plate.
In a small bowl, mix the mayonnaise, fresh dill, and lemon juice. Set the dill mayo aside.
Lightly butter the sourdough bread slices. Heat a skillet (or use a toaster) and toast the bread until golden and crisp.
Spread a thin layer of the dill mayo on each slice of toasted bread.
Layer mixed greens and thin slices of tomato on top of the bread.
Gently place a cooked filet of sole on each slice of bread and drizzle with a little more dill mayo, if desired.
Serve immediately with a lemon wedge on the side for optional garnish.
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1656 mg | 72% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.7 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 97 mg | 7% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 632 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
