Double-up while cooking delicate fish fillets and refrigerated French bread dough for these unusual hot sandwiches.
Prep time 15 min total time 45 min ingredients 10 servings 4
- 4 (4-oz.) fish fillets
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 (11-oz.) can Pillsbury Refrigerated Crusty French Loaf
- ¼ cup butter, softened
- 2 tablespoons chopped fresh chives
- 1 teaspoon Dijon mustard
- 4 lettuce leaves
- 1 medium tomato, sliced
- ½ cup thinly sliced cucumber
- Heat oven to 350°F. Cut 18×7-inch sheet of foil; crimp edges to hold juices from fish.
- Sprinkle both sides of fish fillets with salt and pepper; place on foil sheet. Set aside.
- Generously spray half of 15x10x1-inch baking pan, lengthwise, with nonstick cooking spray.
- Remove dough from can; place seam side down in sprayed side of pan. With serrated knife, cut 4 or 5 (1/2-inch-deep) slashes in top of dough.
- Bake at 350°F. for 26 to 30 minutes or until loaf is deep golden brown, adding fish on foil to pan during last 20 minutes of baking time.
- Fish is done when it flakes easily with fork. Cool loaf 5 minutes.
- Meanwhile, in small bowl, combine butter, chives and mustard; blend well.
- Cut warm loaf in half lengthwise; cut each half into 4 pieces. Spread top and bottom halves with butter mixture.
- Layer lettuce, fish, tomato and cucumber on bottom halves; cover with top halves. If necessary, secure each sandwich with skewer or toothpick.