monahan’s swordfish club sandwich

makes 4 sandwiches. this is always a hit when we feature it as a lunch special at the market!

• 4 – 4-6 oz. swordfish steaks, about 3/4 inch thick
• drake’s batter mix or seasoned flour
• soft crusty bread (we use zingerman’s farm bread)- i like mine toasted
• 8 slices of bacon (sparrows michigan bacon is great)
• 4 leaves of leaf lettuce
• 8 slices tomato (local still available from farmers market)
• 4 slices of red onion
• roasted red pepper mayonnaise (recipe below)
• olive oil
• 4 lemon wedges (optional)

roasted red pepper mayonnaise

• 1 pint mayonnaise
• 1 small or 1/2 of a large red pepper, roasted and peeled
• 1-2 t sriracha sauce

combine mayo ingredients in cuisinart.

dust swordfish steaks in drake’s batter mix or seasoned flour. fry bacon and set aside. heat a heavy-duty pan or skillet over medium high and add about 1 t olive oil. pan fry swordfish for 2-3 minutes per side or until fish is just opaque in the center.

toast bread and slather some red pepper mayo on one side. add lettuce, tomato, red onion, bacon & swordfish steak. with sharp kitchen knife, slice in half diagonally (use frilly toothpicks stuck in each half if you’d like to hold the sandwich together). serve with lemon wedges.