Bass, Bacon, and Arugula Sandwich

bass-bacon-arugula-sandwich
Photo by Danny Kim
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 506 calories
    • Fat 31 g
    • Sat Fat 6 g
    • Cholesterol 91 mg
    • Sodium 837 mg
    • Protein 26 g
    • Carbohydrate 32 g
    • Sugar 3 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 313 mg

Combine the mayonnaise and pesto in a small bowl; set aside.

Cook the bacon in a large non-stick skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a plate with a slotted spoon; reserve the skillet.

Season the fish with ¼ teaspoon each salt and pepper. Cook in the reserved drippings until opaque throughout, 1 to 2 minutes per side.

Ingredients

  1. Check cup mayonnaise
  2. Check ¼ cup prepared pesto
  3. Check 4 slices bacon
  4. Check 2 6-ounce boneless, skinless bass fillets, halved lengthwise through the center into 4 thin fillets
  5. Check kosher salt and black pepper
  6. Check 1 bunch arugula, thick stems removed
  7. Check 8 slices white sandwich bread, toasted

Directions

  1. Combine the mayonnaise and pesto in a small bowl; set aside.
  2. Cook the bacon in a large non-stick skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a plate with a slotted spoon; reserve the skillet.
  3. Season the fish with ¼ teaspoon each salt and pepper. Cook in the reserved drippings until opaque throughout, 1 to 2 minutes per side.
  4. Divide the pesto mayonnaise, bacon, bass, and arugula among the bread.