MEAL OF THE WEEK -- OPEN-FACED FLOUNDER SANDWICH

Here's my second meal of the week for you.

OPEN-FACED FLOUNDER SANDWICH
Servings:  2
Prep time:  10 minutes
Cook time:  8 minutes

Ingredients:
1 cucumber, peeled and sliced into thin ribbons
1 tbs. white wine vinegar
1/2 tsp. sugar
2 tbs. light mayonnaise
1 tsp. chili sauce
2 (4-oz.) flounder fillets
2 tbs. flour
1 tbs. olive oil
2 thick slices sourdough bread, toasted
1 cup shredded lettuce

1.  In a medium bowl combine cucumber, vinegar, sugar, and pepper to tate, set aside.  In a small bowl combine mayonnaise and chili sauce, set aside.

2.  Season fillets with pepper to taste.  Coat fillets with flour, turning to coat.  Shake off excess.  In a large nonstick skillet heat oil over medium-high heat.  Cook fillets 4 to 6 minutes per side or until fish flakes easily with a fork.

3.  For each sandwich, spread mayonnaise mixture onto toasted bread slice. Top with lettuce, and add fillet.  Top with marinated cucumber ribbons, and serve.

Make it a meal:  Serve with baked sweet potato fries and coleslaw.

I didn't have any sweet potatoes so I made steak fries.  It turned out so good!  Joe told me he'd like me to make it again next week.

 

Nutrition:  Calories 320, Total Fat 13g, Saturated Fat 1g, Cholesterol 80mg, Sodium 630mg, Total Carbohydrate 31g, Dietary Fiber 3g, Sugars 6g, Protein 17g.