Open-Faced Swordfish, Portobello & Smoked Bacon Club

Name: Open-Faced Swordfish, Portobello & Smoked Bacon Club
Ingredients: 2 avocados, halved, pitted, peeled, and thinly sliced; 1 beefsteak tomato, seeded and thinly sliced; 4 large leaves iceberg lettuce; 4 slices country bread, ¾-inch thick; 4 large portobello mushroom caps, stems removed, halved horizontally; 1 lb. swordfish, cut into four ½-inch thick steak cuts; 2 Tbsp. lemon zest; Fine sea salt and freshly ground black pepper, to taste; Fine sea salt and freshly ground black pepper, to taste; Olive oil, as needed; ¼ lb. thinly sliced smoked bacon; 2 Tbsp. freshly squeezed lemon juice; ½ cup mayonnaise; 3 Tbsp. thyme leaves

Preparation info

Yields
4
sandwiches

Difficulty
Medium

Appears in

Sandwiches of the World

By Battman

Published 2007

About

Ingredients

1 lb. swordfish, cut into four ½-inch thick steak cuts
4 large portobello mushroom caps, stems removed, halved horizontally
Olive oil,

Sandwich

Method

Brush the swordfish steaks and mushroom caps lightly with oil and season with salt and pepper. Put the lemon zest and half the thyme leaves in a small bowl and stir them together. Sprinkle the mixture over the mushrooms. Put the mayonnaise in a bowl. Add the remaining thyme leaves and the lemon juice and gently stir together. Set aside.

Preheat a sauté pan over medium high heat. Add the