Take your grilled cheese sarmie to the next level with this extra tasty filling. Lunchtime will never be the same again!
Fish Finger Grilled Cheese Sandwich
- Serves 1-2
- Prep: 20-25 min
- Cook 15-20 min
Fish Finger Grilled Cheese Sandwich
- Serves 1-2
- Prep: 20-25 min
- Cook 15-20 min
Take your grilled cheese sarmie to the next level with this extra tasty filling. Lunchtime will never be the same again!
Ingredients
- 16 Sea Harvest Fish Fingers
- 8 slices of white bread
- ¼ C (60 ml) good quality mayonnaise
- 150 g grated mozzarella
- 150 g grated mature cheddar
- A small handful of chopped chives
- Sea salt and freshly ground pepper
- Butter for spreading
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Method
- Preheat the oven to 200 °C.
- Lay Sea Harvest Fish Fingers on a baking tray; place into the oven and bake until golden brown.
- Remove from the oven and allow the fish fingers to cool slightly.
- Lay 4 slices of bread out and butter the insides.
- Spread a layer of mayonnaise on one side and sprinkle it with chopped chives.
- Add a layer of mozzarella on top of the mayonnaise and then add the baked fish fingers. Top with the mature cheddar and season to taste.
- Top the sandwiches with the second slice of bread and butter the tops.
- Set a large frying pan over medium heat. Add a knob of butter to the pan and allow it to melt.
- Carefully place a sandwich unbuttered side down into the pan (you can do two at a time in the pan if you have space).
- The trick is to cook them slowly to allow the bread to crisp up and the cheese to melt on the inside at a steady pace. If your pan is too hot the bread will be done before the heat has melted the cheese.
- Carefully flip the sandwiches using a spatula and crisp up the other side. Repeat with the other two sandwiches. Remove from the stove, cut the sarmies in half and serve. Tip: You can keep sandwiches warm in the heated oven until ready to serve. Turn down to about 50 °C.
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How do I BAKE fish?
Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.
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