Both hands are needed to eat this overstuffed tuna sandwich, lavished with fiery condiments and stacks of fixings, a North African take on a French pan bagnat.
Pan bagnat, or "bathed bread," is a sandwich found at every bakery and market in the French region of Provençal.
Briny sardines get added intensity from fresh onion and Dijon mustard in this open-face sandwich from chef and radio host Mike Colameco.
This open-faced herring sandwich is traditional fare on the Russian table.
To feed a larger crowd, you can expand the version of this recipe with more white sauce or vegetables. You can also substituted boiled chicken for the tuna.
These classic Italian fried sandwiches are traditionally made with cows' milk mozzarella.
This is a warm and gooey version of the tuna salad sandwich.
Canned tuna has a newly prestigious image now that pricey brands of the ubiquitous fish are flying off the shelf.
This is the most popular type of herring served at the restaurant Gammel Strand in Copenhagen.
A former chef at the Glacier Bay Country Inn in Gustavus, Alaska, created this salad to use up leftover halibut, but it can be made with salmon as well.
Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. This recipe was developed by Border Grill Las Vegas Executive Chef Mike Minor.
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A quick spicy-tart cabbage slaw livens up crisp fish.
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