Mahi Mahi Cristo Sandwich

Food Service Search Staff

INGREDIENTS:¼ cup smoked bacon, diced small
¼ cup asparagus, steamed, diced small
1 lb. mahi mahi fillets, diced small
8 oz. domestic Pesto Monterey Jack Cheese, shredded
1 lemon, juice only
2 Tbsp. fresh herbs (basil, thyme, oregano), finely chopped
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
16 slices sourdough bread
2 cups tempura batter, prepared according to package directions
1 egg, beaten DIRECTIONS: Saute bacon until cooked, about 4 minutes. Add asparagus and mahi mahi. Saute until fish is cooked, about 4 minutes. Place ingredients in a stainless steel mixing bowl and immediately fold in cheese with a rubber spatula. Mix in lemon juice, herbs, salt and papper. Place 3 Tbsp. mixture on a slice of sourdough. Top with another slice and smash the sandwich until it is about half its original thickness. Repeat with remaining bread and filling. Combine tempura batter and egg in a shallow bowl. Dip sandwiches in batter and deep fry at 350°F for 2 minutes per side. Remove from fryer and blot with a paper towel or lint-free kitchen towel. Serve immediately. SERVINGS:8 sandwiches From:Executive Chef Todd Brooks, Pierpont’s, Kansas City, Missouri PHOTO CREDIT:Photo Credit: DAIRY MANAGEMENt INC.