Who makes the best sandwich? Restaurant Hospitality’s editorial staff narrowed down the large field in our first Best Sandwiches in America contest to 12 finalists. See all winners >>
June 10, 2013
Winner: Black and Bleu Tuna
Restaurant: Mr. Fish Seafood Restaurant, Myrtle Beach, SC
Sandwich Creator: Chef/co-owner Sheina Hammerman
Inspiration: The restaurant also features a seafood market where customers can buy an assortment of fresh, uncooked seafood. The sandwich represents the possibilities one can achieve with the product.
Key Ingredients: An 8-ounce fresh, seasoned tuna steak cooked to the preferred temperature of the customer, topped with melted bleu cheese and house-made remoulade, as well as house-made blackberry wasabi sauce. It’s served on a fresh roll with spinach, tomato and lemon.
Price: $10
Food Cost: $2.12
What Others Have Said: The Black and Bleu Tuna was featured as the Sandwich of the Week at thedailymeal.com.
What the Judges Said: “It’s not often you see a sandwich prepared using fresh tuna that is cooked to temperature. And some might argue that it would be a shame to mess with its purity, but those know-it-alls have not likely eaten a fresh tuna sandwich with blackberry wasabi. It’s evil-genius good and worth a ransom of one million dollars!”
Honorable Mentions
Salmon Croque Monsieur by Francois Payard at FP Patisserie, New York City
Dungeness Crab Huarache by executive chef Chris Mortenson of La Condesa Napa Valley, Saint Helena, CA
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