Tilapia Sandwich with Greek Tapenade

Mâche also referred to as lamb’s lettuce or corn salad is a tender inexperienced with a tangy, nutty taste. Look for it within the produce section at your supermarket. Use a mini-chopper—or take a while the use of a massive chef’s knife—to finely chop the olives, roasted peppers, and oregano for the Greek Tapenade before you spread the mixture over the toasted bread.

Catfish Fishing by Hand From Muddy Water
Catfish Fishing by Hand From Muddy Water


  • Greek Tapenade
  • 2 (6-ounce) tilapia fillets
  • 1/8 teaspoon salt
  • 1/8 teaspoon coarsely ground black pepper
  • Cooking spray
  • 4 (0.8-ounce) slices crusty Chicago-style Italian bread (about 1/2 inch thick), toasted
  • 2/3 cup mâche
  • 4 tomato slices

How to Make It

Step 1

Prepare Greek Tapenade; set aside.

Step 2

Sprinkle fillets evenly with salt and pepper. Heat a large nonstick over medium-high heat; coat pan with cooking spray. Add fish; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork.

Step 3

Spread about 1 tablespoon Greek Tapenade on each bread slice. Top each of 2 slices with 1 fillet, 2 tomato slices, 1/3 cup mâche, and remaining bread slices.

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