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Open Faced Fish Melt

Open Faced Crappie Melt on board
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Ingredients

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  • 4 Cups Flaked White Fish (Crappie, Bluegill, Tuna or Tilapia Fillets)
  • 2 Tbsp. Olive Oil
  • 1 Cup Mayonnaise
  • 1/4 Cup Celery (finely diced)
  • 1 Tsp. Red Wine Vinegar
  • 1/2 Tsp. Lemon Juice
  • 1/2 Cup Red or Sweet Onions (finely diced)
  • 1 Tsp. Parsley
  • 1 Tsp. Sugar
  • Salt & Pepper to taste
  • 4 Slices Rye Bread (or your choice)
  • 1/2 Slick Butter (softened)
  • 1 Large Tomato (sliced)
  • 8 Slices Swiss Cheese

Instructions

  1. Preheat oven to 375 degrees.
  2. Drizzle a little olive oil on both sides of each white fish fillet.  Then place them on a baking sheet and bake uncovered for about 25 minutes, or until they flake easily with a fork.  Remove from the oven and place the fish fillets in a bowl.  Then use a fork to flake each fillet apart.
  3. Add mayonnaise, celery, red wine vinegar, lemon juice, onions, parsley, and sugar to the flaked fish fillets and mix together until combined.  Then season with salt and pepper to taste.
  4. Spread softened butter on both sides of the sliced bread, and toast them on a griddle until golden brown.  Then place them on a foil lined baking sheet.
  5. Spoon the fish mixture evenly on each slice of the toasted bread, then top each with 2 slices of tomatoes, and cover with 2 slices of cheese.  
  6. Place in the oven and broil for 2 to 3 minutes, or until the cheese is melted and light golden brown.  Serve warm and enjoy.

Notes

If you want a delicious sandwich, try this Open-faced Fish melt recipe. We used fresh caught Crappie in this recipe, but you can make a Tilapia melt, Tuna melt, or any white fish you prefer. It’s the best fish sandwich!

Find it online: https://www.shotgunred.com/open-faced-fish-melt/