Pollock Wild Wing Open Face Submarines

Pollock Wild Wing Open Face Submarines

  • Pollock
  • Snack
  • Lunch
  • Dinner
  • Fish
  • Flavor Profile: American, Buffalo
  • Complexity: Easy
  • Dietary Concerns: Gluten, Lactose, Soy


Yield: 8 Servings
  • 1 each
    French baguette
  • 16–20 wings
    Wild Alaska Pollock Wings, cooked according to package
  • ¼ cup
    Unsalted butter, softened
  • ¼ cup
    Extra virgin olive oil
  • 2 heads
    Romaine lettuce, thinly shredded
  • 2 cups
    English cucumbers, medium diced
  • 2 cups
    Roma tomatoes, medium diced
  • 2 cups
    Red onion, thinly sliced
  • ½ cup
    Red wine vinegar
  • 1 tbsp
  • 1 tbsp
    Kosher salt
  • 1 cup
    Prepared ranch dressing of choice
  • 1 cup
    Prepared buffalo sauce of choice
  • 1 cup
    Blue cheese crumbles of choice


1. Slice the baguette in half lengthwise creating two open faced long pieces. Rub each piece entirely with the softened butter and reserved olive oil. Grill for approximately 3 minutes per side on a preheated grill until golden brown and crispy all over. Reserve and let cool.

2. Meanwhile cook the wild wings according to the package instructions. When cooked through, reserve and set aside.

3. Begin assembling the open faced submarine by cutting the baguettes into your desired size. Assemble first with shredded romaine lettuce and then top with the remaining reserved vegetables. Place 2–4 wild wings on top of each open faced submarine and garnish with a drizzle of both the ranch and buffalo sauces. Finish with the blue cheese crumbles and enjoy!

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