Estimated reading time: 5 minutes
Crispy, creamy, and unapologetically savory, this smoked trout melt turns fish skeptics into believers in about 10 minutes on a hot griddle.
Turn Fish Haters Into Fans With This Smoked Trout Melt
Even self-proclaimed fish haters end up asking for seconds. This grilled fish sandwich is crunchy at the edges, gooey in the middle, and salty in the best way. The hardest part is remembering which side of the bread gets the butter.
With a handful of pantry staples, you can be biting into this trout melt in under ten minutes. Canned tuna works. Canned chicken works. The best version uses canned smoked trout you caught yourself. My family brought home 50 big rainbows from a hatchery last year, and we’ve eaten most of them in sandwiches like this.
Want variety? Toss in dried cranberries for a sweet-tart pop. Dice bread and butter pickles for tang and crunch. Olives, other dried fruit, and even finely chopped apples can play well here. Your melt, your rules.
Serve this for lunch, dinner, or quarter it for party apps. It’s fantastic hot off the griddle and still tasty at room temperature. Skip the bread entirely and spoon the chilled filling onto crackers for a fast snack.
Table of contents
What You Need For The Best Grilled Fish Sandwich
- Canned smoked trout, 1 quart, or three or four cans of tuna or chicken breast
- 1 block of cream cheese
- Sliced sourdough bread
- Sliced or shredded cheese
- Butter
- Favorite seasoning: Old Bay, Tony’s, Lawry’s, salt and pepper, etc.
- Optional: dried cranberries, diced pickles, etc.
How To Make This Trout Melt On A Cast Iron Griddle
Let the cream cheese warm to room temperature so it blends more easily. Cold works in a pinch. I like a cast-iron griddle, but a skillet is great too. Preheat to medium, about what you’d use to scramble eggs.
In a mixing bowl, use a fork to blend cream cheese and meat. Season to taste. I use nearly a tablespoon of Old Bay and work it through.
Butter the outsides of the bread slices, meaning the sides that hit the hot steel. A light dusting of Old Bay on the buttered bread adds aroma and crunch.
Lay one slice of bread, butter side down, and spread a generous, even layer of the trout and cream cheese mixture. I like it to gush a little when I bite; my wife prefers a bit less. Add sliced cheese, then crown with the second slice. Cook until the bottom is lightly toasted and sizzling, then flip. Hint: Set a skillet lid over the sandwich to trap heat so the center melts before the crust over-browns.
Cut the sandwich in half and serve it hot. A tart, dry grape juice pairs surprisingly well.
Ingredients And Gear: Grilled Fish Sandwich Cheat Sheet
| Protein | Canned smoked trout, 1 quart, or three or four cans of tuna or chicken breast |
|---|---|
| Creamy Base | 1 block of cream cheese |
| Bread | Sliced sourdough bread |
| Cheese | Sliced or shredded cheese |
| Fat | Butter for griddling |
| Seasoning | Old Bay, Tony’s, Lawry’s, salt and pepper, etc. |
| Optional Mix-Ins | Dried cranberries, diced pickles, olives, diced apples |
| Pan Choice | Cast iron griddle or skillet, medium heat |
Pros And Cons After A Dozen Sandwiches
- Pros: fast, uses pantry staples, kid-friendly, works with trout, tuna, or chicken, scales up easily for parties
- Cons: rich from cream cheese and butter, easy to over-toast if the heat is too high, not for folks avoiding dairy
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Levi is an avid hunter, and an increasingly avid shooter. He strives to make delicious and simple recipes from the game he kills. He makes a living as a professional photographer and writer. Check out his work.