Julie Lin, proprietor of Julie’s Kopitiam, Glasgow
This prawn open sandwich has stayed in my reminiscence since I ate it in Malmö just a few years in the past. You want good mayonnaise (sufficient to coat the shrimp), crisp lettuce, cucumbers, a squeeze of lemon (add some zest too), chopped up huge king prawns and, most significantly, dill. Layer on nutty rye bread – no want for butter. Dill elevates this dish to a contemporary and aromatic degree that marie rose sauce doesn’t fairly attain. It’s not conventional, however I additionally like so as to add capers. The result’s an attractive, showstopper sandwich, good for serving to buddies. Pair with a robust black espresso.
Steamed turbot, salsa verde and aioli
John Javier, chef at Bar Flounder, London
This dish may be very easy to make. Get a smaller turbot, in order that the fillets aren’t too thick, and steam for 4 to 5 minutes. Steaming, relatively than frying, provides fish like turbot extra of a silky, gelatinous “mouth really feel”. Make a fast salsa verde utilizing two handfuls of parsley, capers, gherkins, anchovy fillets, purple wine vinegar, two cloves of garlic and olive oil. Mix collectively, then use to decorate the steamed fish. Take your brioche bun – I like these from St Pierre – and unfold both facet with aioli. Add your fish filling, and also you’re good to go. Pair with a glass of pét nat.
I used to be in Istanbul when one other chef urged I strive balık ekmek: blackened mackerel in a crusty, buttered, baguette-like roll, with lettuce and a facet of pickles. We went all the way down to the river and received one cooked from the facet of a fishing boat. It was the entire fillet, with fish hanging over the perimeters of the bread, and it was simply sensational. You could possibly recreate it by cooking evenly seasoned mackerel on a barbecue and pairing it with tiger bread. You possibly can pickle thinly sliced cucumber and onions with a mixture of equal elements water, vinegar and sugar – simply pour over and marinate for 10 minutes. It’s so easy however the flavour actually bursts out.
Tuna mayo with sautéed purple onion
Pip Lacey, co-owner of Hicce, London
Once I was about 20, I labored at a Zizzi’s the place they made tuna mayo crostinis with purple onion, and it modified my philosophy in direction of tuna sandwiches. You sauté the purple onions then combine with tinned tuna, mayonnaise, salt and a great deal of pepper. You should use any bread, simply toast it and canopy it in butter. I hate cucumber and it at all times creeps into shop-bought tuna sandwiches. I additionally love prawn mayo sandwiches: use king prawns and add coriander, they’re a match made in heaven. It’s actual nostalgic consolation meals.
Crab stick roll
Jackson Berg, co-founder and head chef at Barletta at Turner Up to date, Margate
This sandwich consists of crab sticks, chipotle mayonnaise and shallots mixed in a brioche hotdog bun. You may also cook dinner mussels and add them in too, together with chives and coriander. In case you can’t get your fingers on chipotle, you may combine Tabasco or harissa with mayonnaise as an alternative. I first made it as a “soiled bar snack” at considered one of my earlier eating places and it turned out to be an enormous crowd-pleaser. It’s finest washed down with a black velvet (champagne and Guinness) cocktail.
Rocket, parmesan and anchovies
Leandro Carreira, government chef at The Sea, The Sea, London
Mash wild rocket and parmesan with a mortar and pestle, as if you’re making a pesto, then smear on one slice of sourdough or white bread. High the opposite slice with slabs of uncooked, unpasteurised butter – it’s way more flavourful than common butter. Then fill your sandwich with anchovies – I like to recommend “00” Yurrita anchovy fillets, that are salt-cured however not pressed, so that they’re nonetheless actually thick. Standard anchovies could be too salty and bony. I used not less than 4 – however you should utilize extra – it relies upon how a lot you’re keen on anchovies. I really like the mixture of flavours and it’s really easy to place collectively.
Smoked eel sandwich
Jamie Barnett, head chef at The Fortress Inn, Wiltshire
Take two slices of excellent old school granary bloomer bread and unfold thickly with butter, adopted by mayonnaise. Subsequent, combine a tablespoon of creme fraiche with lemon juice, chives, parsley, contemporary horseradish and black pepper, maintaining it as chunky as doable. Spoon over one slice and high with mustard leaves. Take your eel – I like to recommend utilizing wood-smoked eel – break it up, utilizing your fingers, and scatter throughout the bread. Serve with deli-style pickles – the candy acidity of the pickles cuts by means of the eel excellent – and a pleasant chilly IPA.
Fried oyster po’ boy
Luke Selby, head chef at Evelyn’s Desk, London
Fried, breaded seafood sandwiches like this are conventional in Louisiana, however over right here the concept of an oyster sandwich is a bit bit uncommon. I like to make use of extra-large, good-quality oysters from Dorset. Coat them in flour, adopted by egg, then panko breadcrumbs, then shallow fry earlier than tossing in a candy chilli sauce. Place inside a brioche bun and serve with ribbons of pickled cucumber and wasabi mayo – you can also make your individual by mixing wasabi and mayonnaise for a creamy sauce that has some warmth to it. Serve with a beer.
Sole ‘katsu’ sandwich
Endo Kazutoshi, co-owner and government chef at Endo on the Rotunda, London
Take away the crusts from two slices of white bread, butter them on each side and evenly toast. Take dover sole fillets, coat in egg yolk adopted by panko breadcrumbs, then shallow fry in oil – not too sizzling – till golden brown. Add a bit tartare sauce and a small drizzle of lowered balsamic vinegar to each items of bread. Sandwich the only between the bread and slice in two. High with very thinly sliced courgette and fennel in addition to a drizzle of great-quality honey to serve.
Grilled sardine open sandwich
Tomos Parry, head chef at Brat, London