Seafood Sandwiches

Shrimp, mackerel, catfish, crab and oysters are just a handful of seafood we love putting on sandwiches. Classic shrimp po’boys are a New Orleans favorite and are easy to whip up—crispy fried shrimp are stuffed into a buttery baguette with crunchy romaine lettuce, sliced tomatoes and plenty of spicy mayo. Chef Bruce Sherman’s recipe for soft-shell crab sandwiches, which he makes with whole crabs, pancetta, tomatoes, arugula and a remoulade prepared with mayo, red onion, tarragon, capers and mustard, gets layered onto a brioche bun and tastes like the epitome of summer. Find these recipes and more in Food & Wine’s guide to seafood sandwiches.

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Smoked Salmon Smørrebrød

This gorgeous open-face rye sandwich from chef Claus Meyer of the Great Northern Food Hall in Grand Central Station makes for the perfect light lunch or, when cut into smaller squares, an impressive hors d’oeuvre. Slideshow: More Open-Faced Sandwiches Recipes

Seafood Sandwiches

Take your pick of seafood and make a sandwich out of it. From a fried catfish sandwich with chipotle-honey mayo to a classic Maine lobster roll, these are the recipes that you'll want to make right now.

Fish Sandwich

From a fried catfish sandwich with chipotle-honey mayo to a salmon club sandwich, these recipes will inspire you to try fish in your next sandwich.