When in doubt, a sandwich for supper is always correct. A substantial sandwich is a meal in itself, combining, as it does, a starch (bread) that encloses protein and vegetables.

This fish sandwich stars our prized fresh-from-the-sea haddock, and the club sandwich is a classic in any state, especially when made with top-quality turkey and artisan bread.

PAN-FRIED HADDOCK SANDWICH WITH JALAPENO MAYO

Haddock sandwiches could well be the most popular year-round sandwich in Maine. The fresh fish is usually dredged in a breading mix (lightly, preferably), deep-fried and served on a bun with a lettuce leaf and sliced tomato — tartar sauce, chips and a dill pickle on the side. For the home version, I’ve called for pan-frying the fish (less messy, less greasy) and spreading the sandwich with a jalapeno-spiked mayonnaise — nontraditional but darn good!

Servings: 4

JALAPENO MAYO:

¾ cup mayonnaise

2 to 3 tablespoons finely chopped pickled jalapeno peppers

1 tablespoon minced scallions 

PAN-FRIED HADDOCK SANDWICH:

1¼ pounds haddock not more than ½-inch thick

½ cup flour

½ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon paprika

4 tablespoons vegetable oil

4 sandwich buns, split

Greenleaf lettuce leaves

Sliced tomato 

For the mayo, in a small bowl, whisk together the mayonnaise, jalapenos and scallions. Set aside for at least 30 minutes to allow flavors to blend. 

Cut fish into pieces a bit larger than the buns. On a plate, combine flour, salt, pepper and paprika. Dredge fish in the seasoned flour, shaking off the excess. 

Divide the oil between 2 medium-large skillets over medium-high heat. When the oil is hot but not smoking, add fish to the pans and cook, turning once, until golden brown and crisp on both sides and just cooked within, about 2 minutes per side. 

Spread buns with jalapeno mayo, layer on the fish, lettuce and sliced tomato and serve.

THE COUNTRY “CLUB”

Good bacon, real turkey meat (as opposed to the fake slimy product that is sometimes called “turkey” at the deli), well-aged cheddar and good artisanal bread turn this sandwich into something sublime. Serve with potato chips and pickles.

Servings: 4

1 cup mayonnaise

3 tablespoons chopped fresh tarragon or 2 teaspoons crumbled dried

12 slices bacon, preferably cob-smoked

12 thin slices good-quality white or whole-wheat sandwich bread

12 ounces sliced roasted turkey breast

2 ripe tomatoes, thinly sliced

6 ounces sliced well-aged cheddar

Lettuce leaves or watercress sprigs

Salt and freshly ground black pepper

In a small dish, stir together the mayonnaise and tarragon.

In a large skillet, cook bacon over medium-low heat until browned and crisp, about 15 minutes. Drain on paper towels.

Spread one side of 4 slices of the bread with the herbed mayonnaise. Layer with turkey and tomatoes and sprinkle with salt and pepper. Spread 4 more bread slices with mayonnaise and place over the turkey-tomato layer. Layer with bacon, cheese and lettuce. Spread remaining bread with mayonnaise and place on top.

Carefully cut each sandwich into four diagonal quarters and stick a long toothpick into each quarter to prevent it from toppling. 

Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently “Lobster!” (Storey, 2012). She lives on the Blue Hill peninsula, and can be contacted via Facebook at:

facebook.com/brookedojny