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Crispy Breaded Haddock Reuben

Get creative by making a classic reuben sandwich with the crispy breaded haddock! Exquisite dressing with minced frenched onions, pickle and horseradish adds a nice kick to the sandwich. A slice of swiss cheese completes this piece of art work and will leave you with a delicious food experience.
Serves: 5
Prep time: 15 mins
Cook time: 19 mins
Ingredients
Preparation

Ingredients

  • 1 box High Liner Signature Cuts Crispy Breaded Haddock Fillets
  • 10 slices pumpernickel or rye bread
  • 1 cup green cabbage, sliced thin
  • 1 cup purple cabbage, sliced thin
  • ½ cup carrots, shredded
  • ½ cup mayonnaise
  • 2 tbsp pickle brine
  • 2 tbsp pickles, chopped
  • 2 tbsp white onions, minced
  • ¼ cup ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp horseradish
  • 5 slices swiss cheese

Baked Frenched Onions

  • 3 cups white onions, sliced thin
  • 2 egg whites, whisked well
  • ½ cup flour
  • 1 ½ cups Italian style breadcrumbs
  1. Prepare Haddock according to the package directions.
  2. For the frenched onions, toss them in a small bowl along with the flour to coat completely. Remove and dredge into a bowl with the egg whites before repeating the process with the breadcrumbs.
  3. Lay out the onions onto a lightly oiled sheet pan and bake in the oven along with the Haddock for 13-15 mins until crispy golden brown.
  4. Mix the mayo, pickles and brine, minced onions, ketchup, Worcestershire and horseradish together in a small bowl. Use ⅓ cup to dress the cabbages and carrots. Reserve the rest for serving on the side.
  5. Assemble the sandwiches from the bottom up beginning with a slice of bread slathered with 1 tbsp of reserved dressing. Next, add about ½ cup of coleslaw, then fully-cooked Haddock and ending with a slice of swiss cheese and the other slice of bread.
  6. Put the sandwiches into the oven for 1-2 mins just to melt the cheese.
  7. Serve with frenched onions on the side.