Open Faced Snakehead Sandwich

Open Faced Snakehead Sandwich

By Wendy Hyde

Serves 2
Time: 30 minutes

A fresh herb salad and a citrusy vinaigrette flavored with ground sumac and lemon juice give this sandwich a pop of brightness and complement the delicate white fish. These are great for a lunch or summer dinner. 


  • 2 Tablespoons lemon juice, freshly squeezed
  • 1/4 teaspoon Dijon mustard
  • 1 1/2 teaspoons honey
  • 1/2 teaspoon grated fresh garlic (recommend using a microplane)
  • 6 Tablespoons canola oil
  • 1/2 teaspoon fine sea salt
  • 1 1/4 teaspoons ground sumac
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh chives


  • 2 4-oz. portions skinless, boneless snakehead fillets (or other flaky white fish)
  • 2 slices Italian bread, sliced diagonally ¾” thick
  • 2 Tablespoons salted butter, softened
  • 2 Tablespoons mayonnaise
  • 1 1/2 cups fresh herbs (a combination of basil, dill, parsley, cilantro), packed, coarsely chopped
  • 2 poached eggs


  1. In a medium bowl whisk together lemon juice, mustard, honey, and garlic until blended. Gradually drizzle in the oil a little bit at a time while whisking constantly to create an emulsion.
  2. Whisk in salt, sumac, pepper, and chives. Taste and adjust seasoning.
  3. Transfer 3 Tablespoons of vinaigrette to a large, flat bowl and dip snakehead fillets into dressing, thoroughly coating both sides (let stand in dressing until ready to cook). Set remaining dressing aside for later.
  4. Make poached eggs and set aside.
  5. Spread both sides of bread generously with butter. Heat a large non-stick skillet over medium-high heat and grill bread on both sides until golden brown. Transfer to two plates.
  6. Wipe skillet clean and return to heat. Add fish fillets to hot skillet and cook until lightly browned on both sides, flipping once, 3-4 minutes total or until cooked through. Remove from pan to prevent further cooking.
  7. Just before serving, toss the chopped herbs with enough reserved dressing to lightly coat. Spread tops of bread slices with mayonnaise, top each slice with half of the salad, a fish fillet, then a poached egg. If desired, drizzle a little of the remaining vinaigrette over sandwiches and serve.

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