- Servings:
- 1 sandwich
- Yield:
- 18 servings
Ingredients
- 2 each9-packs King’s Hawaiian® Pretzel Slider Buns
- 1 lbSalted butter
- 2 each12 ounce 1 ½” thick swordfish steaks
- 1 jarPesto
- ½ tbspFennel pollen
- 2 tubsHeirloom cherry tomatoes
- to tasteExtra virgin olive oil
- 1 tbspHerbs de Provence
- 2 tbsp+ 1 teaspoon Sugar
- 8 ozPecorino, shaved
- 2 eachbunches Italian parsley
- 2 eachLemons
- 2 eachShallots
- 1 eachGrapefruit, zested and juiced
- 2 tbspCampari
- 1 cMayonnaise
Build It!
Spread 4 tablespoons of butter on the inside of the tops and bottoms of all 18 buns. Toast on a griddle until golden brown.
Spread pesto butter on inside of bottom bun, then top with swordfish, tomatoes, and parsley salad.
Spread mayo on inside of top bun, then cover with the top bun.
Grilled Georges Bank Swordfish
Make It!
- Portion swordfish steaks into 18 equal pieces. Rub each with olive oil and season with salt and pepper.
- Grill to 130°F.
Pesto Butter
Make It!
- Soften 2 sticks of butter and combine with the pesto. Set aside.
Fennel Pollen Dusted Oven Dried Heirloom Tomatoes Pecorino & Italian Parsley Salad
Make It!
- Cut cherry tomatoes in half, place them on a wire rack, drizzle with olive oil, season with salt and pepper, 1 tablespoon sugar, 1 tablespoon herbs de Provence, and ½ tablespoon fennel pollen.
- Bake in 315°F oven 40 minutes until tomatoes are half their size and lightly browned.
- Peel and thinly slice shallots. Remove flat parsley leaves from the stems.
- Combine shallot, parsley, pecorino, zest and juice of 1 lemon, 2 tablespoons olive oil to the tomatoes. Set aside.
Grapefruit Campari Aioli
Make It!
- Combine 1 cup mayo, grapefruit zest, 1 tablespoon grapefruit juice, 2 tablespoons Campari, 1 teaspoon sugar, and salt and pepper. Set aside.
