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Catfish Pimiento Cheese Sandwich

Sep
12
2017
Catfish Pimiento Cheese Sandwich
  • 4 U.S. Farm-Raised Catfish Fillets
  • 2 tablespoons olive oil, divided
  • 1 teaspoon Cajun/Creole seasoning
  • ½ pound extra-sharp Vermont (white) cheddar, shredded
  • ½ pound extra-sharp (yellow) cheddar, shredded
  • 1 (7-ounce) jar pimientos, drained and finely chopped
  • ½ cup mayonnaise
  • 1 tablespoon creole mustard
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1⁄ 8 teaspoon cayenne pepper
  • 1 ripe tomato, sliced thin
  • 1 loaf Texas toast bread
  • ½ stick butter, melted

 

  1. HEAT nonstick skillet over medium-high heat. Add 1 tablespoon of olive oil.
  2. DRIZZLE fish with remaining olive oil, then dust with seasoning on each side. Cook seasoned fillets 4 to 5 minutes per side, or until brown, turning only once. Transfer to a plate and allow to cool slightly before cutting in half.
  3. PLACE cheeses, pimientos, mayonnaise, mustard and spices in a large bowl and mix thoroughly.
  4. HEAT a large cast-iron skillet over medium heat. Spread pimiento cheese on 8 pieces of bread. Add catfish and tomato to 4 of the bread slices, and top with remaining bread slices.
  5. BRUSH with melted butter and cook 3 minutes on each side, or until browned and sandwich is warmed through.
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