Open Faced Cod Sandwich with Sweet Red Pepper Sauce

I don’t know about you, but I get on food kicks, and this week I’m all about sandwiches.

Open Faced Cod Sandwiches

Open Faced Cod Sandwiches

When Mike and I went on a diet several months ago (those love handles were getting too easy to pinch), we cut back on the bread eating. This was a good plan for this bread lover. Once I get started, I’ll eat the whole loaf in one sitting.

Turkey Panini

Turkey Panini

But that temporary exile from bread caught up with me. I couldn’t resist the turkey panini sandwiches served earlier in the week . . .

Open Faced Cod Sandwiches

Open Faced Cod Sandwiches

And the cod waiting in the refrigerator found its way onto thick slices of fragrant sour dough bread to become an open faced cod sandwich the other night.

Open Faced Cod Sandwiches

Open Faced Cod Sandwiches

I piled the bread with fresh greens, spicy red onions, and flaky cod, then drizzled the whole shebang with a sweet red sauce I’d made from the leftover peppers from my turkey paninis. Delectable! 

That’s enough of my sandwich kick for awhile. I’ve managed to demolish what was left of the sour dough bread, and don’t plan to start another diet over the 4th of July. There are too many burgers calling my name.

Happy, healthy cooking!

Open Faced Cod Sandwiches with Red Bell Pepper Sauce
  • 20 ounces cod, 4 - 5 oz filets
  • 1 tablespoon lemon zest
  • 1 ½ teaspoon thyme, leaves
  • salt and pepper
  • 1 cup roasted red bell pepper
  • 1 teaspoon lemon zest
  • 1 ½ teaspoon thyme, leaves
  • 1 cloves garlic, chopped
  • ½ cup low fat sour cream
  • 1 tablespoon lemon juice
  • salt and pepper
  • 4 slices whole wheat bread
  • 4 large lettuce leaves, leaves
  • 4 large red onion, slices
  • 8 tablespoons low fat mozzarella cheese, shredded
  1. Preheat the oven to 350 degrees. Line a cookie sheet with foil and spray with cooking spray.
  2. Place cod on the foil and sprinkle with 1 tablespoon lemon zest, 1½ teaspoons thyme and salt and pepper. Bake for 15 - 20 minutes until cod is cooked through. Timing will depend on how thick your filets are.
  3. Place red pepper, 1 teaspoon lemon zest, 1½ teaspoons thyme, garlic, sour cream and lemon juice in a blend and blend until smooth.
  4. Toast four slices of bread and top with lettuce leaves, red onion and cod. Sprinkle with cheese and melt under the broiler for just a few seconds.
  5. Serve topped with sauce.
Calories: 409kcal
Weight Watchers PointsPlus 10
Saturated fatty acids: 5.68g
Monounsaturated fatty acids: 2.71g
Polyunsaturated fatty acids: 0.88g
Total fat: 9.27g
Calories from fat: 83
Cholesterol: 93mg
Carbohydrate, by difference: 43.06g
Total dietary fiber: 4.70g
Protein: 35.09g
Nutrition Information
Serving size: 4

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  1. says

    Good bred is so good! We’ve been baking our own for several months now, and at first we couldn’t resist – we’d go through a couple of loaves a week! Now a loaf lasts a couple of weeks (we cut it into slices and freeze it, so it’ll keep). Thank goodness! Anyway, terrific sandwich. I love cod, but never think to serve it in a sandwich. Terrific idea!

    • says

      I used to make my own when the kids were around, they loved it. I couldn’t have it around. Once I start I won’t stop. Freezing is a great idea. Maybe that would slow me down. :)

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