Calamari Sandwich Recipe

In a small bowl combine mayonnaise, chopped pickles, chopped capers, parsley, lemon juice, Dijon mustard, minced garlic, salt and pepper. Stir until smooth and well combined.

Taste and adjust seasoning: add more lemon juice for brightness, or a pinch of sugar if too tangy. Cover and refrigerate while you prepare the calamari so flavors meld (minimum 15 minutes).

Pat calamari steaks dry with paper towels. If steaks are large, slice each into 3–4 strips about 1/2–3/4" wide so they fit the buns easily.

Set up a three-stage breading station: 1) shallow plate with flour and 1/2 tsp salt and 1/4 tsp pepper mixed in; 2) shallow bowl with eggs whisked with milk; 3) shallow plate with panko mixed with grated Parmesan, garlic powder, paprika and remaining 1/2 tsp salt and 1/4 tsp pepper.

Heat vegetable oil in a wide skillet over medium-high heat until shimmering and a breadcrumb test sizzles (about 350°F / 175°C if using a thermometer). Use enough oil to get about 1/4" depth for shallow frying.

Dredge each calamari strip first in the seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip off, then press into the panko mixture to coat thoroughly. Place breaded pieces on a wire rack briefly to rest (helps coating adhere).

Fry calamari in batches so pieces don't overcrowd the pan. Fry each side 1.5–2 minutes until golden brown and crisp. Use tongs to turn once. Internal calamari should be opaque and just cooked through; avoid overcooking to prevent rubberiness.

Transfer fried calamari to a paper towel–lined plate or wire rack and season immediately with a light pinch of salt. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Slice buns in half and lightly butter cut sides. Toast buttered sides in a skillet over medium heat until golden and fragrant, about 1–2 minutes.

Place a lettuce leaf on the bottom half of each bun, add 2–3 slices of tomato, then arrange 3–4 pieces of fried calamari (depending on size) on top of the tomato.

Spoon 1–2 tablespoons of tartar sauce onto the top bun (adjust to taste). Add pickled red onion if using for acidity and texture.

Close sandwich, give a gentle press, and serve immediately with lemon wedges and extra tartar sauce on the side.