5 off-the-hook seafood sandwiches from food service chefs

Chesapeake Blue Catfish Slider

Harvest Table Culinary Group/Aramark at Georgetown University

Chef Richard Hetzler of Hoya Hospitality is following the “if you can’t beat ‘em, eat ‘em” philosophy for invasive species blue catfish, which are threatening the ecosystem of waters around the Chesapeake Bay. Serving the fish tempura fried as a slider on a brioche roll with lettuce, tomato and special sauce is one delicious way help out aquaculture.

Thai crab sandwich

Coffee County High School Culinary Department, Manchester, Tenn.

Resa Smith created this sandwich to share Thai flavors in a healthy sandwich built from ingredients you may already have on hand: crab snack meat (imitation crab made from white fish), 12-grain bread slices, fresh cucumber and tomato, peanut sauce and Sriracha.

Inside the Thai crab sandwich

Smith says she was inspired by connectivity when making this sandwich. “The world is more connected nowadays because of technology, so it’s good to serve international dishes so Americans can experience more flavors.”

Smoked salmon slider

Aramark at Kent State University

Chef Matt Zurbrugg created this sandwich as an LTO in honor of the school’s new Design Innovation Hub, described as “a dynamic continuum of spaces, events and people dedicated to ideas, innovation and creation through collaboration.” To KSU alumni, it’s the old art building! The slider features salmon belly with flavors of ginger, sesame, chipotle, cinnamon and rice wine alongside broccoli slaw.

“Off the Hook” fish sandwich

Placentia-Yorba Linda Unified School District Nutrition Services

Chef and Production Supervisor Orlando Luevano and the crew at PYLUSD created this sandwich as a way to use school lunch staples: breaded pollock fish sticks. Combined with housemade remoulade sauce, lettuce and tomato, this sandwich appeals to kids big time and they can customize toppings when they order.

“Bangkok Heat”

MDining at University of Michigan, Ann Arbor

Chef de Cuisine Jeremy Moser was inspired by pad thai and how you could make it a handheld meal when he created this substantial sammie. The patty is made from shrimp, chicken, mushrooms and tofu blended together then garnished with a fried egg, micro cilantro and crispy rice noodles.