Cajun Tilapia Sandwich

Cajun Tilapia Sandwich

Cajun Tilapia Sandwich


Once upon a time, long, long ago I used to get to eat out in these buildings called restaurants. They served generally tasty food at high (when you consider ingredients costs) prices, but with nice atmosphere and someone else to clean the dishes. Alas, those days have passed me by, but I have tried to retain a small piece of them, the dishes I enjoyed. The sandwich featured is one such dish. This sandwich, or more specifically a version thereof, is served at the Press Grille along with some chips and loud music. It is seriously trashy, but comes together quickly at home to make. I keep all of the various ingredients on hand mainly frozen and just add them one by one to a single skillet before masterfully dumping them all into a sandwich, which I also serve with chips and loud children. What could be better? Perhaps the fact that there is only a single skillet to clean up at the end.

Notes: This is probably my favorite sandwich. I love the interplay of sauce, cheese and fish (something besides turkey or peanut butter! Yes!) with the crunch and health illusions of vegetables. Also, the mayo used here goes well on all sorts of dishes. You could even spice up that turkey sandwich with it.

Prep time: 25 mins

Reheats: No

Freezes: No

Kid Friendly Tasks: Take them out in the garden to pick the peppers. Or pepperoni taster

Ingredients

  • Tilapia Fillets, one per sandwich, small to medium sized. Mine are always frozen.
  • Salami or Pepperoni, again one slice per sandwich
  • Fontina Cheese, go with fontina if at all possible because it melts so very, very well.
  • Grilled Onions, and Peppers, both red and green, sliced into long strips. (You need about ¼ pepper or onion per sandwich assuming they are a good size. So if you’re making for two people, you’ll need ½ green pepper; ½ red pepper and ½ large onion)
  • Grilled or Toasted Sour Dough Bread (I use white whenever we don’t have sour dough around.)
  • Creole Mayonnaise (see below)

Directions

  1.  Add a little olive oil and grill the veggies over high heat in a cast iron skillet. Once they start to soften and blacken, (10 mins give or take) take them out of the pan and set aside.
  2. Grill the fish fillets until cooked through. No need to salt as everything else is salty enough.
  3. Once fish is cooked add a slice of fontina cheese on top of each fillet and on top of that a slice of salami.
  4. Slather each piece of toasted bread with Creole mayo. Place one cheese and salami covered fillet on each piece of bread.
  5. Top with a layer of grilled veggies and more bread.

Enjoy and feel free to crank the music, or your children, up as loudly as you like.

Creole Mayonnaise

Ingredients

  • ½ c Regular, full- fat Mayonnaise
  • 1.5 tsp Creole Mustard (I use stone ground mustard vs the yellow stuff)
  • 1 tsp Creole or Cajun Seasonings (I use McCormick’s)
  • 1 pinch crumbled dried thyme
  • 1 dash Black Pepper
  • ½ tsp Lemon Juice
  • 2 Tbsp Ketchup (I use good ole’ Heinz)

Directions

  1. Mix all ingredients and can be used immediately. I find this stores well for several weeks in the fridge in a sealed jelly jar.

Cajun Tilapia Sandwich

Cajun Tilapia Sandwich

 

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