Recipe Roundup

24 of Our Favorite Fish and Seafood Sandwich Recipes

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Photo by Gentl & Hyers

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    Photo by Gentl & Hyers
    1/24

    Best-of-Both-Worlds Lobster Roll

    A toasted bun and steamed lobster—tossed first in melted butter and then in a mayonnaise-based dressing—makes for a sandwich that no one will argue with.

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  • Photo by Chelsea Kyle, food styling by Katherine Sacks
    2/24

    Pan Bagnat Sandwich with Tuna, Anchovies, and Parsley

    Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making it just the thing for picnics, backyard suppers, and last-minute road trips. And its briny, garlicky flavors beat plain old mayo any day.

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  • Photo by Marcus Nilsson
    5/24

    Shrimp Po'Boy

    The paper-thin crust and pillowy crumb of a New Orleans–style French roll is essential to this classic sandwich—as is Crystal hot sauce.

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  • Photo by Chelsea Kyle, food styling by Katherine Sacks
    6/24

    Fried Fish Sandwich with Pepper Slaw

    This upgraded version of the classic fish sandwich is made with a light-as-air tempura batter, punchy tartar sauce, and spicy slaw.

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  • photo by Gentl & Hyers
    7/24

    Smoked Salmon Smørrebrød

    The Scandinavian open-face sandwich is slathered in horseradish-spiked sour cream, draped with thinly sliced smoked salmon, and topped with radishes and a smattering of fresh dill.

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  • Romulo Yanes
    8/24

    Niçoise Toasts

    Classic Niçoise salad toppings—oil-packed tuna, fresh tomatoes, olives—rest atop a bed of egg salad in these colorful open-face sandwiches.

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  • Patricia Heal
    11/24

    Piquillo Pepper and Sardine Tartines

    In this appetizer, crunchy toasts are topped with roasted Spanish piquillo peppers and rich, savory sardines. A few drops of spicy Sriracha sauce give the sophisticated starter a bit of heat.

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  • Photo by Stephen Baccon
    12/24

    Spice-Rubbed Sustainable Fish Sliders

    Coriander, smoked paprika, cardamom, and a host of other spices add aromatic heat to white fish fillets sandwiched with a yogurt tartar sauce and fennel-apple slaw.

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  • Romulo Yanes
    15/24

    Mini Shrimp Rolls

    A simple shrimp salad is served in small dinner rolls in this fun (and easy) twist on the traditional New England lobster roll.

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  • Lara Ferroni
    16/24

    Fresh Salmon Burgers with Tarragon Mayonnaise

    As easy to throw together on a weeknight as any other burger, this salmon version has the added benefits of omega-3s. Capers, tarragon, and horseradish add a rush of flavor to every bite.

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  • Photo by Romulo Yanes
    19/24

    Creole Crab Burgers

    Here, tender lumps of sweet crab are seasoned in the manner of traditional Louisiana deviled crabs—with Worcestershire, dry mustard, and cayenne—then lightly bound with egg and breadcrumbs and panfried until crisp and golden.

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  • photo by Rhoda Boone
    20/24

    Tarragon Lobster Roll

    A tarragon-infused mayonnaise highlights the sweetness of the lobster meat in this classic New England sandwich. When chopping up the celery, make sure to include its flavorful leaves.

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  • Photo by Elizabeth Cecil
    21/24

    Sardine Toasts With Tomato Mayonnaise and Fennel

    A spiced roasted-tomato mayonnaise and shaved fennel–dill salad complement briny canned sardines in this super-flavorful open-face sandwich.

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  • Chris Gentile
    22/24

    Smoked Salmon Toasts with Malt Vinegar Syrup

    Although it's a classic pairing with fish in the British isles, malt vinegar can be hard to find in the states. If you can't get your hands on it, try rice vinegar or cider vinegar instead—the flavor won't be quite the same, but it will still pair nicely.

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Following stints at StarChefs and Saveur, Joe joined Epicurious in 2016 where he’s written about how to make the very best biscuits, the singularity of third-culture cooking, and the ultimate cream cheese frosting. Currently, he works across both BA and Epi as the senior SEO editor for cooking stories, which ... Read More
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