I couldn’t wait to eat one of the few Pink Brandywine tomatoes that blessed my garden. Short of biting into it like an apple, I knew my husband would desire more in his meal than ‘just’ a tomato. Inspired by long-past memories of BLT’s, this sandwich kicks it up a notch with spicy aioli instead of plain old mayonnaise. Instead of boring lettuce, I’ve used crispy cabbage. Instead of caloric bacon, I chose heart-healthy fish fillets. The result exceeded my food memories, filling my mouth with joy. Welcome to a new classic!Ingredients:
2 small fish fillets
1 Tablespoon extra virgin olive oil
¼ teaspoon each of coarsely ground sea salt and black pepper
4 slices rustic, whole grain bread
4 Tablespoons organic mayonnaise
Juice from ½ a lime
¼ teaspoon coarse ground black pepper
½ teaspoon ground paprika
½ teaspoon chili powder
1 large heirloom tomato, sliced thickly
½ cup red cabbage cut into thin strips
2 small fish fillets
1 Tablespoon extra virgin olive oil
¼ teaspoon each of coarsely ground sea salt and black pepper
4 slices rustic, whole grain bread
4 Tablespoons organic mayonnaise
Juice from ½ a lime
¼ teaspoon coarse ground black pepper
½ teaspoon ground paprika
½ teaspoon chili powder
1 large heirloom tomato, sliced thickly
½ cup red cabbage cut into thin strips
Preheat oven to 400 degrees. Rinse fish fillets and lay them in a baking dish lightly coated with cooking spray. Drizzle with the olive oil and sprinkle with salt and pepper. Bake in the oven for about 10 minutes.
Lightly toast 4 slices of bread.
In a small bowl, combine the mayonnaise, lime juice, black pepper, paprika, and chili powder. Spread about one tablespoonful on each slice of bread. Top two bread slices with the baked fish, and then top the fish with one giant, thick slice of tomato. Add the cabbage, top each sandwich with a final slice of bread, and enjoy!
