Toasted Fish Stick Subs
A twist on a classic fish stick melt. This Toasted Fish Stick grinder is bursting with all the right flavors and textures.
Servings: 5 subs
Equipment
- baking sheet
- cutting board and knife
Ingredients
- 25 whole Gorton's Fish Sticks baked according to the instructions
- 5 soft torpedo rolls
- 1 cup romaine lettuce
- 1 large tomato sliced
- ¼ cup sliced red onion
- 5 slices yellow American Cheese
Tarter Sauce
- ¼ cup dill relish
- ⅓ cup mayo
Instructions
- Bake fish sticks according to the package instructions. Once fish sticks are done, cut them in half.
- Slice torpedo rolls in half. Line the bottom half with fish stick halves.
- Cut the American cheese diagonally and line the slices over the fish sticks
- Place the subs on a baking sheet and return to the warm oven to let the cheese melt using the residual heat from baking the fish sticks.
- Once the cheese is melted (about 5 mins) add the cold veggies.
- To prepare the tarter sauce, simply mix the relish and mayo.
- Spread it on the inside top bun and enjoy!
Notes
Nutritional values may vary and are meant to be a guide.