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Heat the oven to 220°C. Cook the fish fingers following pack instructions.
Meanwhile, slice the chives as finely as possible and thinly slice the red onion. Fill a bowl with cold water and soak the onions for 2 mins, then drain. Set aside.
Combine the mayonnaise, wasabi, soy sauce, chives and a squeeze of lime juice in a bowl. Use a grater to zest the outside of the lime and add to the sauce.
Set a pan over a medium heat. Add a knob of butter. Toast the slices of bread for 1-2 mins, pressing down gently and occasionally moving them around the pan to ensure even toasting. Once golden, flip and repeat on the other side. Set the toast aside.
Place one piece of bread on a plate. Add a generous dollop of sauce and spread evenly. Add 4 fish fingers, followed by half the red onion. Lastly add a slice of American cheese and another piece of bread on top. Repeat for the second sandwich.
Gently press down on the sandwich and slice straight down the middle. To be extra indulgent, flip the sandwich upright and dollop over the remaining sauce and sprinkle with chives.