Grilled, wrapped, or piled high, seafood sandwiches prove it's what's inside that counts.

By Katie Finley recipes developed by Jennifer Martinkus
February 27, 2007
Becky Luigart-Stayner

Sandwich lovers, rejoice―bread is back. How best to celebrate its rapid rise from the low-carb ashes? Match it with seafood to make a satisfying dinner for one or impressive party fare for many.

The beauty of sandwiches lies in their boundless possibilities, so when it comes to seafood, anything goes. Texture is paramount, though. In our Grilled Smoked Salmon Panini, we combine salty fish fillets and sweet, crunchy onions with a zesty sauce between slices of warm, crusty bread. Cut them into small portions and serve as irresistible appetizers, or relish one whole as a light spring dinner.

For a protein boost that packs an unexpected flavor punch, pair mild seafood with fresh, piquant ingredients. Try Spiced Fish Wraps with Chile-Lime Slaw, which sound fancy but roll up easily for a laid-back beach picnic. Or serve open-faced Halibut Sandwiches with Grilled Puttanesca Salsa, a knife-and-fork entrée that will surprise and delight a couple or a crowd.

However you slice it, seafood sandwiches add range and flavor to your repertoire. From po'boys to panini, they're coastal classics.