Open Faced Portobello-Swordfish-Pancetta Club

Recipe Ingredients

4		Portobello mushrooms - stems removed, (large)
		Halved through the middle
4		Swordfish steaks - (1/4")
		Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1 oz	28g	Fresh thyme - stems removed
2 tablespoons	30ml	Lemon zest
4		Country bread, boule loaf
1/2 cup	118ml	Mayonnaise
1 tablespoon	15ml	Chili puree
1/4 lb	113g / 4oz	Italian pancetta bacon - thinly sliced,
		Blanched in boiling water
		Several romaine lettuce leaves

Recipe Instructions

Brush the mushroom slices and swordfish steaks with olive oil and season with salt and pepper. Combine the thyme leaves and lemon zest and sprinkle generously over the mushrooms and fish. Toast the bread slices until golden. Combine the mayonnaise and chili puree.

Wrap the fish with the thinly-sliced bacon. Heat a skillet over high heat and add the mushroom slices. Cook the mushrooms until they begin to brown before turning and quickly cooking the other side. Remove the mushrooms and add the fish steaks to the pan. Cook the fish steaks for 2 to 3 minutes on each side.

Place a lettuce leaf on each piece of bread and top with a mushroom slice, then a fish steak and finally a mushroom slice. Place a dollop of mayonnaise on top and serve.

This recipe yields 4 sandwiches.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A22 broadcast 05-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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