Place the seasoned branzino filets on the grill or pan. Cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork. Remove from heat and set aside.

Cucumber Slaw

Prepare the Slaw

In a large bowl, combine the thinly sliced cucumber and grated carrot.

Make the Dressing

In a separate bowl, whisk together the rice vinegar, sugar, salt, and black pepper until well combined.

Combine and Chill

Pour the dressing over the cucumber and carrot mixture. Toss to coat evenly. Refrigerate for at least 15 minutes to allow flavors to meld.

Tarragon Remoulade

Mix the Remoulade

In a medium bowl, combine mayonnaise, chopped tarragon, Dijon mustard, lemon juice, salt, and black pepper. Stir until well blended.

Chill

Cover and refrigerate the remoulade until ready to use.

Sandwich Assembly

Toast the Ciabatta

Lightly toast the ciabatta rolls on the grill or in a toaster until golden brown.

Assemble the Sandwich

Spread a generous amount of tarragon remoulade on the bottom half of each ciabatta roll. Add the cooked branzino filets on top, followed by a handful of cucumber slaw. Top with the other half of the ciabatta roll.

Serve

Serve the sandwiches with a side of crispy French fries.