Country Club Triple Decker Sandwich Recipe
My husband loves feasting on Country Club Triple Decker! It is a wonderfullt delicious and addictive dish that your taste buds will fall in love with. Surprise your family with this brilliant Country Club Triple Decker!
Ingredients
1 medium-sized green tomato or Granny Smith apple
Salad oil
1 16-ounce package frozen flounder or haddock fillets, thawed
1/3 cup chopped parsley
1 7-ounce jar roasted sweet red peppers
1/4 cup mayonnaise
12 very thin slices whole-wheat bread, toasted
Red leaf lettuce
Directions
1. Cut green tomato into 1/4 inch-thick slices. If using apple, remove core, then cut crosswise into slices. In 12-inch skillet, over medium heat, in 1 tablespoon hot salad oil, cook green tomato or green apple until tender; remove to plate.
2. Separate flounder into fillets; cut into about 4" by 4" pieces. Coat fish with parsley. In same skillet over medium-high heat, in 2 tablespoons hot salad oil, cook fish about 2 minutes on each side or until fish flakes easily when tested with a fork, and adding more salad oil if necessary.
3. Meanwhile, drain and chop roasted red peppers. In bowl, mix red peppers with mayonnaise.
4. Spread one slice of toast lightly with some red-pepper mixture; top with a lettuce leaf and one-fourth of fish. Spread another slice of toast on both sides with red-pepper mixture; place on fish. Top with some tomato slices and another lettuce leaf. Spread a third slice of toast with some red-pepper mixture; place on lettuce, red-pepper-side down. Cut sandwich in half. Secure with toothpicks. Repeat to make 3 more sandwiches.
2. Separate flounder into fillets; cut into about 4" by 4" pieces. Coat fish with parsley. In same skillet over medium-high heat, in 2 tablespoons hot salad oil, cook fish about 2 minutes on each side or until fish flakes easily when tested with a fork, and adding more salad oil if necessary.
3. Meanwhile, drain and chop roasted red peppers. In bowl, mix red peppers with mayonnaise.
4. Spread one slice of toast lightly with some red-pepper mixture; top with a lettuce leaf and one-fourth of fish. Spread another slice of toast on both sides with red-pepper mixture; place on fish. Top with some tomato slices and another lettuce leaf. Spread a third slice of toast with some red-pepper mixture; place on lettuce, red-pepper-side down. Cut sandwich in half. Secure with toothpicks. Repeat to make 3 more sandwiches.
