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Fish Finger Sandwich
- 3 slice of thick white bread
- 6 frozen fish fingers
- 4-5 leaves of little gem lettuce
- 2 tbsp. tartar sauce
- Pre heat George Foreman grill.
- Prep your slices of bread and lay lettuce on two slices.
- Lay your frozen fish fingers on the grill for around 8-10 minutes of until they are cooked through and piping hot.
- Construct your sandwich. Layer one slice of bread with lettuce, 3 fish fingers, 1 tablespoon tartar sauce. Repeat and top with the remaining slice of bread.