Open Faced Portobello-Swordfish-Pancetta Club
| Yield: | 4 Servings |
| Categories: |
| 4 | lg | Portobello mushrooms; sliced |
| 4 | Swordfish steaks; 1/4 inch thick | |
| Olive oil | ||
| Salt | ||
| Ground black pepper | ||
| 1 | oz | Fresh thyme; stems removed |
| 2 | tb | Lemon zest |
| 4 | sl | Bread |
| 1/2 | c | Mayonnaise |
| 1 | tb | Chili puree |
| 1/4 | lb | Pancetta; thinly sliced |
| Romaine lettuce leaves |
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