Hooked on Seafood Sandwiches

Ginger-Salmon Cake Sandwich with Miso Cream & Spicy Slaw

A great alternative to the everyday crab cake sandwich, our chefs choose salmon, a perennial favorite fish. By adding fresh ginger to the breading, they transport the profile to Asia. For wow factor and heightened flavor, they make a spread with an easy plus-three to Philly, adding miso soybean paste, fresh lime juice and honey.

Grilled Red Snapper Tacos with Bistro-Chipotle Spread

California may have started the fish-tacos craze, but the rest of the nation is clamoring for them, too. Indeed, California Pizza Kitchen recently rolled out its Baja Fish Tacos nationally. Ours offer the best of summer—grilled fish, avocado, tomato, fresh cilantro, tomatillos—with a flavorful spread made with a simple plus- two of Grey Poupon Bistro Sauce with green onions and chipotle.

Tempura Lobster & Filet Mignon Sandwich with Harvest Dijon Remoulade and Country Dijon BBQ

For a playful yet sophisticated play on surf 'n turf, this sandwich boasts sweet lobster dusted with tempura batter and tender filet mignon grilled to perfection. Complexity of flavor shines through with a spread of Harvest Dijon Remoulade, which blends both Grey Poupon Country Dijon Mustard and Classic Dijon Mustard with Kraft Mayo Real Mayonnaise, sweet-pickle relish, caper, shallots, chives and lemon juice. “This sandwich fits into the handheld trend really well,” says Jeff Basalik, executive corporate chef for Kraft Foodservice.

Tuna Provençal Sub

Our chefs turn the everyday tuna sandwich into a memorable dish. They introduce Mediterranean flavor and viscosity with Kraft Sun Dried Tomato Vinaigrette. To complete the picture, they stud the tuna with black olives and red onion, and serve it on a satisfying French roll.

Bistro Po' Boy

For this traditional Louisiana dish, our chefs add dimension with the simple addition of Grey Poupon Bistro Sauce, with its background flavors of horseradish and mustard. They deep fry breaded oysters and lay them across a bed of crisp lettuce and thick slices of tomato. “Breaded shrimp works really well here, too,” says Chef Basalik.

Mini Crab Salad Sandwiches with Honey-Lime Aioli

For diners who seek better-for-you choices, but who won't compromise on flavor, our chefs deliver the whole package with these delicious mini sandwiches. For creamy mouthfeel and bright flavors, they spread the bun with a blend of honey, garlic, cayenne, lime juice and Kraft Mayo Light Mayonnaise. They bind the crab with a refreshing mix of mint, lime juice, celery and Grey Poupon Country Dijon Mustard.

Sautéed Snapper on Toasted Sub Rolls

Our chefs combine different textures for a memorable sandwich experience. The fish has a lovely, crisp texture from the light cornmeal breading, and they add creamy avocado for a perfect counterpoint. They introduce a signature touch with the tartar sauce, made with Kraft Mayo Real Mayonnaise, onion, sweet-pickle relish, lemon juice, capers, Grey Poupon Country Dijon Mustard and TAPATÍO Hot Sauce.