Florida "Rueben" Sammie with Brussels Sprout Slaw and Creamy Thousand Islands Spread

A great Lenten culinary treat:
(serves 4)

Sandwich:
1/2 t. grape seed or safflower oil (I'm sure canola would work just fine*)
16 oz. boneless, skinless mahi mahi or Atlantic cod fillet, or halibut* - if you can afford it -
       cut into 4 pieces
1/2 t. freshly* ground black pepper
1/4 t. coarse Kosher* salt
4 whole grain rolls buttered* and toasted or grilled*
4 slices aged* Swiss, Jarlsberg or Gruyere* cheese

Slaw:
8 oz. Brussels sprouts, trimmed and halved
1 carrot, peeled and chopped into thirds
1/4 cup roasted unsalted hazelnuts, chopped
3 T. red wine vinegar
3 T. Dijon mustard
1 T. honey
1/2 t. poppy seeds*

Spread:
1 dill pickle or three conhicorns*, minced
1/2 cup plain Greek yogurt or sour cream*
2 T. minced sweet onion
1 T. unsalted tomato paste

Prepare the slaw: In a food processor, shred Brussels sprouts, carrot and hazelnuts; transfer to a large bowl. In a small bowl, whisk vinegar, mustard and honey until well combined. Add to Brussels sprouts mixture and toss to coat. Cover and refrigerate until needed, at least 10 mins. In a large grill pan or skillet, heat oil on med.-high. Season fish with pepper and salt. Add fish to pan and cook, turning once, until flesh flakes easily with a fork, 3-4 mins. per side. Meanwhile, prepare spread: In a clean small bowl, whisk all spread ingredients together til well blended. On each roll, add 1 fillet fish, 1 slice of cheese, 1/2 cup slaw and 2 T. spread. Serve with Lays Potato Chips*.
Note: recipe yields extra slaw that may be kept in an airtight container for up to 4 days.

"The two traits you need the most today are receptivity and attentiveness."

Have FUN and Happy Friday!!

Love,

MM
.