Recipe Roundup

24 of Our Favorite Fish and Seafood Sandwich Recipes

May 16, 2017

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 Chelsea Kyle, Food Styling by Ali Nardi
3/24
Sheet-Pan Crispy Fish Tacos with Chili-Roasted Corn
"Oven-fried" fish fingers, coated in panko and pumpkin seeds, are the perfect taco filling.
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Photo by Chelsea Kyle, Food Styling by Rhoda Boone.
4/24
Brown-Butter Crab Roll
Instead of mayonnaise, brown butter adds warm, toasty richness to this crab sandwich, based on a lobster roll served at Eventide Oyster Co. in Portland, Maine.
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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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Photo by Romulo Yanes
9/24
Tuscan Tuna-and-Bean Sandwiches
White bean salad adds creaminess to this mayo-less tuna sandwich.
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Photo by Michael Graydon and Nikole Herriott
10/24
Smoked Salmon Tartines With Fried Capers
Find hot-smoked salmon, a Pacific Northwest delicacy, at specialty grocers.
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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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Evi Abeler
13/24
Chipotle Salmon Burger
Canned salmon makes quick work of these mini fish patties, with ground flaxseed adding bulk and an additional healthful punch.
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Photo by Bill Bettencourt
14/24
Kippers and Bits
Kippers are salted, cold-smoked herring; if you can't find them, try smoked trout, sardines, or anchovies instead.
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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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