Smoky Flounder Sandwich
Grilled flaky flounder basted and topped with a Spanish inspired cheesy Smoked Paprika and Fire-Roasted tomato sauce, a blend of sweet apricot and smoky paprika. Served on a buttery grilled focaccia bread with shredded cabbage and fresh torn basil and oregano.
Yield 1 serving
| Ingredient | Measure |
|---|---|
| Del Monte® Apricot with Smoked Paprika | 1 cup |
| Fire-Roasted tomatoes | 2 cups |
| Parmesan, freshly grated | 6 Tbsp |
| Basil, freshly torn (optional) | 2 tsp |
| Oregano, freshly chopped (optional) | 2 tsp |
| Flounder Filet | 6 oz. |
| Ciabatta bread | 1 |
Directions:
- Combine Del Monte® Apricot with Smoked Paprika, Fire-Roasted tomatoes and parmesan. Heat and hold at 140 degrees F.
- Prepare flounder with salt and pepper seasoning.
- Layer cooked flounder on buttered ciabatta bread spread on both sides with Smoky Apricot and Fire-Roasted Tomato Sauce.
- Garnish with shredded cabbage, torn basil, torn oregano and lemon wedges.
- Combine Del Monte® Apricot with Smoked Paprika, Fire-Roasted tomatoes and parmesan. Heat and hold at 140 degrees F.
- Prepare flounder with salt and pepper seasoning.
- Layer cooked flounder on buttered ciabatta bread spread on both sides with Smoky Apricot and Fire-Roasted Tomato Sauce.
- Garnish with shredded cabbage, torn basil, torn oregano and lemon wedges.
