Best 8 Open Faced Swordfish Sandwiches Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Open-faced swordfish sandwiches are a delectable seafood dish that combines the robust flavor of swordfish with a variety of toppings and accompaniments. Perfect for a light lunch or a casual dinner, these sandwiches offer endless possibilities for customization, allowing you to tailor them to your own preferences. From zesty marinades to flavorful spreads, and fresh vegetables to tangy sauces, the options are limitless. So, let's embark on a culinary journey to discover the best recipe for open-faced swordfish sandwiches that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

SWORDFISH SANDWICHES RECIPE



Swordfish Sandwiches Recipe image

Provided by Phil Torre

Time 20m

Yield 4

Number Of Ingredients 10

3 large garlic cloves, finely chopped
1 teaspoon oregano
1/2 cup olive oil
Juice of 4 lemons
Salt & pepper to taste
4 swordfish steaks, cut 3/4 inch thick, about 6 ounces each
1 tablespoon extra-virgin olive oil
salt and freshly ground pepper to taste
1 loaf of ciabatta or other good crusty Italian bread, cut cross-wise into 4 pieces and sliced in half
1/2 pound of arugula, washed and patted dry

Steps:

  • Make the Salmoriglio by combining garlic, oregano, olive oil, lemon juice, salt and pepper and mixing well. I combine them in a jar, close the lid tight and shake it up. This will make more salmoriglio than you need, but the extra can be refrigerated and used later for chicken or fish on the grill.
  • Pre-heat grill and set fire to medium.
  • Brush both sides of the swordfish steaks with olive oil and season with salt and pepper. Place the steaks on the grill and cook turning once until cooked through and lightly browned. About 5 minutes per side. Remove from grill.
  • Place the slices of ciabatta bread, crumb side down on the grill and lightly toast. Remove from grill.
  • Arrange the arugula on the bottoms of the Ciabatta. Drizzle a little salmoriglio on the arugula, then place a swordfish steak on top. Drizzle more salmoriglio on the swordfish and on the toasted side of the top pieces of ciabatta. Place the salmoriglio soaked tops over the swordfish and serve with extra salmoriglio on the side for your guests to add more if desired.

SWORDFISH SANDWICHES



Swordfish Sandwiches image

Make and share this Swordfish Sandwiches recipe from Food.com.

Provided by Lori 13

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons balsamic vinegar
2 teaspoons dried oregano
2 garlic cloves (minced)
salt & fresh ground pepper (to taste)
3/4 cup olive oil
1 large eggplant (sliced thin)
2 zucchini (sliced thin)
olive oil (as nneded)
2 large swordfish fillets
spinach leaves (as needed)
12 slices sourdough bread (toasted)

Steps:

  • Heat broiler.
  • Whisk together the balsamic, oregano, garlic, salt, pepper and oil.
  • Brush eggplant and zucchini slices with mix.
  • Working in batches, broil 2 minutes each side.
  • Meanwhile, heat a little more oil in a skillet.
  • Season fish.
  • Sear 2-3 minutes each side. Slice.
  • Brush bread with dressing. Top with fish, vegetables and spinach.

Nutrition Facts : Calories 936.4, Fat 46.8, SaturatedFat 6.9, Sodium 1183, Carbohydrate 111.6, Fiber 11.7, Sugar 5.4, Protein 19.6

OPEN-FACED STEAK SANDWICH



Open-Faced Steak Sandwich image

Provided by Food Network

Categories     main-dish

Time 18h40m

Yield 4 servings

Number Of Ingredients 12

2 to 3 tablespoons dried oregano
2 to 3 tablespoons granulated garlic
2 to 3 tablespoons kosher salt
2 to 3 tablespoons dried parsley
1 to 2 tablespoons dried basil
4 cups vegetable oil
24 ounces rib eye, cut into bite-size cubes
Butter, for bread
French bread, sliced
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
Toppings: sliced mushrooms, sliced onions and provolone cheese

Steps:

  • Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours.
  • Remove the rib eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness.
  • Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and provolone cheese.

OPEN FACED PORTOBELLO-SWORDFISH- PANCETTA CLUB



Open Faced Portobello-Swordfish- Pancetta Club image

Provided by Food Network

Yield 4 sandwiches

Number Of Ingredients 11

4 large portobello mushrooms, stems removed, sliced through the middle in two
4 thin (1/4-inch) swordfish steaks
Olive oil
Salt and ground black pepper
1-ounce fresh thyme, stems removed
2 tablespoons lemon zest
4 slices country bread, boule loaf
1/2 cup mayonnaise
1 tablespoon chili puree
1/4 pound Italian pancetta bacon, thinly sliced, blanched in boiling water
Several leaves romaine lettuce

Steps:

  • 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 mushroom slice. Place a dollop of mayonnaise on top and serve.

OPEN-FACED BEEF SANDWICHES



Open-Faced Beef Sandwiches image

"As a working mom of two daughters, I'm always looking for a quick meal," notes Christine Weimar from New Britain, Pennsylvania. "I make these hearty sandwiches when I'm in a hurry. Serve them with tomato soup, chips and pickles," she suggests.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup chopped onion
1/2 teaspoon minced garlic
1 tablespoon butter
1 pound thinly sliced deli roast beef
1 jar (12 ounces) beef gravy
6 slices Italian bread (1 inch thick), toasted
1 tablespoon prepared horseradish
6 slices provolone cheese

Steps:

  • In a large skillet, saute onion and garlic in butter until tender. Add beef and gravy; cook and stir until heated through. Place bread on an ungreased baking sheet. , Spread each with horseradish; top with beef mixture and cheese. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.

Nutrition Facts :

GRILLED SWORDFISH "SANDWICH" WITH GREEN SAUCE



Grilled Swordfish

Categories     Sauce     Sandwich     Side     Raw     Swordfish

Yield makes 4 servings

Number Of Ingredients 8

10 anchovy fillets
1 1/2 cups fresh parsley leaves, washed and left wet
2 garlic cloves
Zest and juice of 1 lemon
1/4 cup extra virgin olive oil
2 tablespoons capers with their liquid
1 1/2 to 2 pounds swordfish steak, skin on
Salt and freshly ground black pepper

Steps:

  • Preheat a grill or broiler to moderately hot and put the rack 4 to 6 inches from the heat source. Combine the anchovies, parsley, garlic, lemon juice and zest, and 2 tablespoons of the oil in a small food processor or blender. Process until pureed, adding a little bit of hot water (or more olive oil) if necessary to allow the machine to do its work. Combine the puree with the capers.
  • Cut the swordfish in half horizontally, leaving the skin attached as a hinge. Spread about half of the mixture on the inside of the "sandwich," then close the steak with a couple of toothpicks. Brush with the remaining oil, then sprinkle with salt and pepper.
  • Grill for at least 5 minutes per side, or until the swordfish is done (it should remain slightly translucent in the center). Serve with the remaining green sauce.

OPEN FACE SANDWICHES



Open Face Sandwiches image

Eggs are tasty and healthy but they can be fun too! Make these Open Face Sandwiches for a nutritious and delicious meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 4

Number Of Ingredients 7

7 large eggs
1/4 cup mayonnaise, plus more for spreading
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 slices sandwich bread
Sliced ham, lettuce, sliced olives, peas, bell pepper, cherry tomatoes, pickles, and grated carrot, for toppings

Steps:

  • Make egg salad: In a medium saucepan, cover eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover pan, and remove from heat; let stand 10 minutes. Hold eggs under cold running water to stop the cooking. Peel eggs.
  • Slice 2 eggs with a knife or an egg slicer. Set aside eight of the slices for eyes, and place remaining pieces in a bowl. Add unsliced eggs to bowl, and mash with a fork. Add mayonnaise, mustard, salt, and pepper; stir to combine.
  • Spread a thin layer of mayonnaise over each slice of bread. Cover bread with egg salad, or layer on sliced ham. Make faces using the egg-yolk slices, egg salad, and the remaining toppings, as desired. Serve immediately.

SWORDFISH AND CAPONATA SANDWICHES



Swordfish and Caponata Sandwiches image

Categories     Sandwich     Fish     Tomato     Broil     Marinate     Picnic     Dinner     Lunch     Eggplant     Arugula     Fall     Spring     Swordfish     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 servings (can be doubled)

Number Of Ingredients 8

2 tablespoons olive oil
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh rosemary
1 10- to 11-ounce swordfish steak (about 3/4 inch thick), halved
3/4 cup caponata (eggplant relish) from jar or can
4 thin lemon slices
2 6-inch-long French rolls, split horizontally
1 small bunch arugula

Steps:

  • Preheat broiler. Whisk olive oil, lemon juice and 1 teaspoon rosemary in glass pie dish to blend. Sprinkle swordfish with salt and pepper. Add swordfish to marinade and turn to coat. Let stand 10 minutes. Mix remaining 1 teaspoon rosemary into caponata.
  • Transfer swordfish to broiler pan; reserve marinade in dish. Broil swordfish until just opaque in center, about 2 minutes per side; transfer to sheet of foil. Brush lemon slices with some of reserved marinade. Broil lemon slices until lightly charred, about 1 minute per side. Broil cut side of rolls until lightly toasted, about 30 seconds.
  • Place roll bottoms, cut side up, on plates; spread with caponata. Place swordfish, lemon slices and arugula over. Cover with roll tops and serve.

Tips:

  • Use fresh, high-quality swordfish. This will ensure that your sandwiches are flavorful and delicious.
  • Marinate the swordfish before cooking. This will help to tenderize the fish and infuse it with flavor.
  • Cook the swordfish over medium-high heat. This will help to create a nice crust on the outside of the fish while keeping the inside moist and flaky.
  • Use a variety of toppings. This will help to create a sandwich that is both flavorful and visually appealing.
  • Serve the sandwiches immediately. This will ensure that they are at their best.

Conclusion:

Open-faced swordfish sandwiches are a delicious and easy-to-make meal that is perfect for a summer cookout or a quick weeknight dinner. By following these tips, you can make sure that your sandwiches are flavorful, juicy, and cooked to perfection. So next time you're looking for a new and exciting way to enjoy swordfish, give this recipe a try!

Related Topics