1. Cook the Gorton’s Beer Battered Fish Fillets following the directions on the package, until reaching an internal temperature of 165°F or higher.


2. In the meantime, cut the buns in half. Brush the inside of the bread with a drizzle of olive oil. Heat a griddle (or frying pan if you don’t have one) over high flame. Place the bread cut side down and toast until nicely marked. Turn the bread around and toast lightly on the outside too.


3. Salt and pepper to taste the tomatoes and cucumber slices.


4. Assemble the sandwiches with two fillets, some spinach, tomatoes and cucumber on each. Drizzle with your favorite dressing, and serve when still hot. Enjoy!


4 Gorton’s Beer Battered Fish Fillets

2 Ciabatta Bread Rolls

1 Tablespoon Olive Oil

1 Large Tomato, thinly sliced

1 Small Cucumber, thinly sliced

Baby Spinach or Lettuce, to taste

Salt and Pepper, to taste

Mayonnaise or other sauce, to taste

Featured Product

Beer Battered Fillets

Flaky, wild-caught whole white fish fillets.

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