Tilapia Reuben Sandwich Food

TILAPIA SANDWICH

Steps:

• Preheat the oven to 450 degrees F. Place a heavy-duty baking pan sprayed with nonstick spray in the oven to heat.
• Mix together the melted butter, Dijon and dill in a pie plate. In another pie plate, combine the panko, cayenne and some salt and pepper. Dredge the fish through the melted butter mixture and then through the panko. Place on the hot sheet trays in the oven and bake until cooked through and lightly golden, 12 to 15 minutes.
• Assemble the sandwich by slathering the toasted split roll with Tartar Sauce, topping with the breaded fish fillet and adding the tomato slices and shredded lettuce.
• Mix the mayonnaise, relish, dill, mustard and hot sauce together in a small bowl. Cover with plastic wrap and refrigerate 1 hour before serving.

PAN FRIED TILAPIA SANDWICH

Steps:

• Stir together the mayonnaise, onion, tomato, relish, and piri piri in a small bowl. Season to taste with salt and pepper, and set aside.
• Season the tilapia fillets on both sides with the seafood seasoning and garlic powder. Melt the butter in a skillet over medium heat. Cook the tilapia fillets until they are golden brown on both sides and no longer translucent in the center, 2 to 3 minutes per side. Place two slices of pepperjack cheese on top of each fillet, cover the skillet, and cook until the cheese has melted.
• Place each tilapia fillet onto a slice of toasted bread, spread with the reserved sauce, then top with the remaining slices of bread.

BAKED TILAPIA SANDWICHES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush tilapia lightly with 1 tablespoon olive oil and then sprinkle with Cajun seasoning. Season both sides with salt and pepper and place on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
• While fish is cooking, heat remaining olive oil in a pan over medium-high heat. Add onions and saute until tender, 5 to 7 minutes. Season with salt and pepper. Add tomatoes and capers; cook until heated through, 3 to 5 minutes.
• Place fish on rolls and top with onion, tomato, and caper mixture.

TILAPIA REUBEN SANDWICH

Steps:

• Kraut -- Lets get the sauerkraut layer started. Add 1 teaspoon of the butter to a small saute pan and melt on medium high. Add the onions and caraway and cook until soft and slightly golden brown, Maybe 4-5 minutes. Add the sauerkraut (drained) and let simmer on medium low until every thing is combined and some of the liquid reduces.
• Fish -- First the fish should be taken out of the fridge so they are close to room temperature Then in a pie pan or small dish add the flour, cayenne, salt and pepper. Dip the fish in the flour mixture and coat both sides, just to get a light coating. This is not a heavy crust, just a light crust is all.
• Saute -- In a large saute pan, add 1 tablespoon of the butter and bring to medium high heat. Saute the fish until golden brown on each side. They will only take 2-3 minutes per side. Remove and let cool for just a minute or two.
• Use a fork and lightly break up the fish, not flaked like canned tuna, just break it up lightly so it isn't "one whole piece" on the sandwich.
• Sandwich -- Now build the sandwich, 1 slice of bread topped with thousand island dressing (go easy on the dressing), cheese, fish, then top with a couple of spoons of the sauerkraut and onions. Next, a slice of cheese and bread with thousand island spread on the inside, then repeat. Topped with more thousand island (again go easy), cheese, fish, sauerkraut, cheese and the final bread for the top.
• Remember this is a double decker sandwich so don't make the layers too thick.
• Grill -- In a saute pan or grill pan. Spread the outside top and bottom with a light "smear" of butter and grill on medium to medium low to toast the outside and get nice and golden brown. As they grill I like to cover so the cheese melts. Use a large lid or just a piece of foil will work fine, just don't grill on high, let it go slowly. Cut these in half and serve 1/2 per person they are big and delish!

GRILLED LEMON HERB TILAPIA SANDWICH

Steps:

• DO NOT DEFROST TILAPIA. Place the fillets in a large pan or plate and brush with butter on both sides. Add garlic powder, salt, lemon pepper, parsley, and pepper on both sides, as well. For tougher fish, use less butter(may slightly compromise flavor).
• Place a slice of lemon on each fillet and pour lemon juice on fillets.
• Wrap all fillets in foil and grill 7-12 minutes depending on heat levels of your grill. I recommend using a George Foreman grill for best results.
• Slice fillets in half approximately 4-5 minutes while grilling to ensure that they cook thoroughly.
• Place fillets on slightly toasted bun and add tomatoes, onions, lettuce and mayonnaise or tarter sauce. Enjoy!

REUBEN SANDWICH RECIPE BY TASTY

Steps:

• Make the Russian dressing: In a small bowl, whisk together the mayonnaise, ketchup, pickle relish, mustard, Worcestershire sauce, and paprika.
• Make the sandwich: On a cutting board, spread ½ tablespoon of butter on one side of each slide of bread. Flip the bread slices over so that the buttered side is face down. Spread 1 tablespoon of Russian dressing on each slice. Add ¼ pound corned beef to 2 of the slices of bread. Top the corned beef with ½ cup of sauerkraut and 2 slices of Swiss cheese. Place the other slice of bread on top, buttered side out.
• Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook, without moving, until golden brown, 2-3 minutes. Carefully flip the sandwiches over and continue cooking until the bread is golden brown and cheese has melted, 2-3 minutes more.
• Transfer the sandwiches to a cutting board and cut in half. Serve immediately.
• Enjoy!