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.
- 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
Prepare Greek Tapenade; set aside.
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.
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.Open Next Page To See More!