Prep 20 mins
Cook 25 mins
After playing around with a few different recipes, I came up with this version of an easy to make "gourmet" sandwich. It looks like a lot of ingredients, but it's really quite simple to put together. The end result is a well stacked meal, loaded with nutrition the whole family can enjoy. It's great to eat for lunch or dinner, because it's hearty, healthy, and makes great portion sizes. There's a "papa bear" portion, "mama bear" portion, and two "baby bear" portions in one loaf (for our family)! So...it's rather inexpensive to make, too! Hope you enjoy this, and please let me know what you think!
- 1 -1 1⁄4 lb talapia fish fillet (or whatever fish you prefer)
- 1⁄2 cup parmesan cheese
- 2 tablespoons whole wheat flour
- 1 -2 teaspoon no salt seasoning (your preference. I use Trader Joe's or Costco's)
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1 egg
- 2 tablespoons milk
- 1 -2 zucchini (sliced into strips)
- 1⁄2 cup halved sweet cherry tomatoes (you can also use sliced large or Roma tomatoes...whichever type you prefer)
- 2 medium portabella mushrooms (I get mine at Trader Joe's. They come in a pack of 2)
- 8 ounces mozzarella cheese, thinly sliced (or whatever cheese you prefer)
- 1 cup fresh spinach leaves
- 1 ciabatta, loaf
- 1 1⁄2 tablespoons extra-virgin olive oil
- Preheat oven to 350 degrees.
- For the fish:
- In a zip-lock bag, combine parmesan cheese, flour, seasonings, and salt.
- In a shallow dish, beat together the egg and milk.
- Take the fish, one at a time, and dip into the egg mixture. Let the excess drip off and place fillet into the zip-lock bag. Shake to coat, then place the fillet on a Large, well greased baking sheet. Repeat with all the fillets --
- Take sliced zucchini and dip into egg mixture, then place into zip-lock bag and coat.
- Place them on the baking sheet (making sure they are not overlapping).
- Place the baking sheet in the oven for 20-25 minutes, or until fish is flaky.
- For the mushrooms:.
- Slice mushrooms in thin strips and place them in a bowl.
- Drizzle olive oil over the mushrooms, and use your hands or a spoon to stir and coat.
- Sprinkle the remaining parmesan cheese mixture (from the zip-lock bag) over the mushrooms and stir again to coat.
- Place the mushrooms on a baking sheet, making sure they aren't touching each other.
- Place the baking sheet in the oven for 15-20 minutes.
- Slice the bread loaf into four servings, then slice horizontally, creating a top and bottom half.
- Lightly toast in a toaster, if desired.
- To assemble, place toasted ciabatta halves on plates.
- Place cheese slices on each bottom.
- Immediately after the fish and veggies are done baking, fit fillets on top of the cheese in one layer (you may have to cut the fillets to fit).
- Put a layer of baked zucchini on top of the fillet, followed by the baked portobello mushrooms.
- Add sliced tomatoes, fresh spinach leaves, and then top with the top half of the ciabatta loaf.
- Slice in half, and serve immediately.
This was yummy =)
Quite a delicious sandwich! The flavors were so subtle yet so lovely! I keep considering adding different things like mashed sweet potato or avocado but I don't want to ruin a good thing... not to mention it is quite a mouthful already!! Our whole family enjoyed this sandwich for dinner, even the two year old, and were VERY satisfied. I used Roma tomatoes, a whole grain demi-loaf and three zucchinis, which made enough to have some "fries" on the side. My tip to others trying this out is to plan for a little extra baking time if you don't have a convection oven and to slice everything thin so you can be sure to get all the amazing flavors in one bite.