Catfish Pimiento Cheese Sandwich – TCI

Catfish Pimiento Cheese Sandwich

Serving Size: 4

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What you’ll need:

  • 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
  • ⅛ teaspoon cayenne pepper
  • 1 ripe tomato, sliced thin
  • 1 loaf Texas toast bread
  • ½ stick butter, melted

How to prepare:

Heat nonstick skillet over medium-high heat. Add 1 tablespoon of olive oil.

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.

Place cheeses, pimientos, mayonnaise, mustard and spices in a large bowl, and mix thoroughly.

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.

Brush with melted butter, and cook 3 minutes on each side, or until browned and sandwich is warmed through.