Grilled Snapper Sandwich With Pickled Vegetables Recipes

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GRILLED SNAPPER SANDWICH WITH PICKLED VEGETABLES

Our grilled fish sandwiches are a simple twist on the Vietnamese banh mi.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Yield Makes 4

Number Of Ingredients 12



Grilled Snapper Sandwich with Pickled Vegetables image

Steps:

  • Toss carrots, cucumber, radishes, vinegar, sugar, and 1/2 teaspoon salt in a bowl. Mix mayonnaise and Sriracha in another bowl.
  • Preheat grill to medium-high. Brush fish with oil; season with salt and pepper. Brush grates with oil. Grill fish until bottom edges turn opaque, about 3 minutes. Flip with 2 large spatulas and cook until opaque in center, about 3 minutes. Remove from grill; cut each fillet in half crosswise. Meanwhile, grill rolls until lightly marked.
  • Spread mayonnaise mixture on all roll halves. Layer fish and pickled vegetables on bottom halves; drizzle with pickling liquid and top with cilantro. Serve immediately, with more Sriracha.

2 carrots, peeled into ribbons (about 2 cups)
1 small cucumber, such as Persian, thinly sliced (about 1 cup)
4 radishes, very thinly sliced (about 1 cup)
1/4 cup unseasoned rice-wine vinegar
2 teaspoons sugar
Coarse salt and freshly ground pepper
1/3 cup mayonnaise
1 1/2 teaspoons Sriracha, plus more for serving (optional)
2 skinless red-snapper fillets (each about 8 ounces)
Extra-virgin olive oil, for brushing
4 Portuguese rolls, halved
1/2 cup lightly packed fresh cilantro leaves

GREAT GRILLED VEGETABLE SANDWICH

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 17



Great Grilled Vegetable Sandwich image

Steps:

  • Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with Herbed Mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
  • Combine all ingredients in a food processor and pulse.

1 Japanese eggplant sliced on an angle in half-inch thick slices
1 small zucchini sliced on an angle in half-inch thick slices
1 red pepper cut in quarters lengthwise
1 small red onion cut into 4 slices
2 portobello mushroom caps
1/2 cup extra-virgin olive oil
Salt and pepper
8 slices crusty peasant style bread cut 1/2-inch thick
4 pieces red leaf lettuce
Herbed Mayonnaise, recipe follows
3/4 cup mayonnaise
1/2 lemon, juiced
A few drop hot sauce
1 garlic clove, crushed and skin removed
2 tablespoons thyme leaves
2 tablespoons flat-leaf parsley leaves
2 tablespoons chopped chives

STEAK SANDWICHES WITH QUICK-PICKLED VEGETABLES

This recipe is a Cambodian version of the classic Vietnamese dish banh mi. This sandwich has acidity from the pickled vegetables, freshness from the cucumber, spiciness from the Sriracha mayo and sweetness from the marinated beef. -Hudson Stiver, Bowen Island, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 14



Steak Sandwiches with Quick-Pickled Vegetables image

Steps:

  • In a large bowl, whisk white vinegar and sugar until sugar is dissolved. Add carrots and radish. Refrigerate at least 2 hours. Meanwhile, in a shallow dish, combine brown sugar, rice vinegar and soy sauce. Add beef and turn to coat. Refrigerate 1 hour, turning once. Drain beef, discarding marinade., In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 7-10 minutes on each side. Let rest 10 minutes before slicing., Meanwhile, place baguette on an ungreased baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 3-4 minutes. Drain carrots and radish, reserving 1-1/2 teaspoons vinegar marinade. In a small bowl, combine the mayonnaise, chili sauce and reserved vinegar marinade; spread half over cut sides of baguette. Top with steak, cucumber, pickled vegetables and cilantro; replace top. Cut crosswise into 6 slices. Serve with remaining mayonnaise mixture.

Nutrition Facts : Calories 430 calories, Fat 20g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 888mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.

1 cup white vinegar
1 tablespoon sugar
1-1/2 cups thinly sliced fresh carrots
1 small daikon radish, thinly sliced
1/4 cup packed brown sugar
1/4 cup rice vinegar
1/4 cup soy sauce
1 beef top sirloin steak (1-1/4 pounds)
1 tablespoon olive oil
1 French bread baguette (10-1/2 ounces), halved lengthwise
1/2 cup mayonnaise
2 tablespoons Sriracha chili sauce
1/2 cup thinly sliced English cucumber
Fresh cilantro leaves

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