Catfish Pimiento Cheese Sandwich
4 Simmons 5-7 oz. Fillets.
2 tablespoons olive oil, divided.
1 teaspoon Cajun/Creole seasoning.
1/2 pound extra-sharp Vermont (white) cheddar, shredded.
1/2 pound extra-sharp (yellow) cheddar, shredded.
1 (7-ounce) jar pimientos, drained and finely chopped.
1/2 cup mayonnaise.
1 tablespoon creole mustard.
1/2 teaspoon black pepper.
1/2 teaspoon garlic powder.
1/2 teaspoon onion powder.
1/8 teaspoon cayenne pepper.
1 ripe tomato, sliced thin.
1 loaf Texas toast bread.
1/2 stick butter, melted.
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.