|1 x 400 g||Sea Harvest Fish Fingers|
|8 slices of||white bread|
|butter — for spreading|
|2 tbsp||chives — chopped|
|150 g||mozzarella cheese — grated|
|150 g||cheddar cheese — grated|
Preheat the oven to 200 ºC.
Lay frozen fish fingers onto a baking tray. Place into the oven for 15-18 minutes and cook until golden and crunchy. Alternatively cook in an air fryer for the recommended time.
Remove from the oven and allow the fish fingers to cool slightly.
Turn the oven down to 50 ºC (this will be to keep the sandwiches warm).
Lay 8 slices of bread out and butter four of the slices – these will be the bottoms.
Spread a layer of mayonnaise on the remaining four sides and sprinkle with chopped chives.
Add a layer of mozzarella to the 4 buttered slices and then add baked fish fingers (4 on each). Top with the cheddar cheese and season.
Top the sandwiches with the second slice of bread and butter the tops.
Set a large frying pan over medium heat. Add a knob of butter to the pan and allow it to melt.
Carefully place a sandwich, unbuttered side down, into the pan (you can do two at a time in the pan if you have space).
The trick with these sandwiches is to cook them slowly, this allows the bread to crisp up and the cheese to melt on the inside at a steady pace. If your pan is too hot the bread will be done before the heat has melted the cheese.
Carefully flip the sandwiches using a spatula and crisp up the other side; once cooked, place into the oven to keep warm. Repeat with the other two sandwiches. When all four are ready, slice and serve.