Grilled Cat Sandwich Recipes

GRILLED CHEESE SANDWICH

Steps:

• Slice the English Muffins in half. The cheese sits better if you use a knife to cut it.
• Spread mayonnaise on the outside of the English Muffins. This helps to grill the muffin without being greasy.
• Set the burner to medium-high heat, once it is heated up, carefully place the muffin Mayo side down.
• Top the muffin with 2-3 slices of cheese. Since the muffin is smaller than bread, you may need to use less cheese. But it's best to have 3 layers of cheese.
• Place the other half of the muffin on the cheese with the Mayo side up.
• Let the muffin toast for a bit. The cheese on the bottom should begin to melt.
• Carefully flip the muffin over and toast the other side.
• Once the muffin is toasted and the cheese is melted, it is done!

GRILLED CATFISH SANDWICHES

Steps:

• Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Brush fish with lemon juice. Sprinkle desired seasoning evenly over all sides of fish.
• Place fish in a greased grill basket, tucking under any thin edges. (Or, grill fish on the greased rack of the grill.) For a charcoal grill, place grill basket on the rack of an uncovered grill directly over medium coals and grill until fish flakes easily when tested with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish), turning basket once halfway through grilling. (For a gas grill, preheat grill on high for 10 to 15 minutes. Reduce heat to medium. Place grill basket on grill rack over heat. Cover and grill as above.)
• Remove fish from grill basket. Serve fillets on buns. Makes 4 servings.

PAN-FRIED CATFISH SANDWICH WITH CHIPOTLE-LIME SLAW

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, the chili powder and 1 teaspoon of the pepper in a shallow dish. Combine the beer and mustard in a separate shallow dish. Mix the panko, granulated garlic, paprika, salt and remaining pepper into a third shallow dish.
• Dredge the fish in the flour mixture and then the beer and mustard and lastly in the panko mixture. Arrange the fish on a sheet pan, lined with a cooling rack, and refrigerate until ready to cook.
• For the slaw: In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste. Fold in the cabbage, onion, bell peppers, scallions, and cilantro and adjust the seasoning, if necessary. Refrigerate.
• Spread the butter on inside of rolls and arrange, crust side down, on a rack in the oven to toast while fish cooks.
• Heat 1 cup oil in a cast iron or heavy bottom skillet over medium-high heat. Carefully add the fish, cooking on both sides until the coating turns golden brown, about 2 to 3 minutes. Remove to a cooling rack to drain. Keep warm in the oven, if necessary.
• To make each sandwich, arrange a piece of fish on the bottom half of the rolls and top with the slaw. Cover with another piece of bread and serve.

CATFISH SANDWICHES WITH CAJUN REMOULADE

Steps:

• Cut catfish fillets in half; set aside.
• In a pie dish or plate, combine corn muffin mix and Cajun seasoning; set aside. In a pie dish lightly beat egg with 1 tablespoon water to make egg wash; set aside.
• Dredge each catfish fillet in the flour; dip into egg wash and coat with corn muffin mixture. Set aside on a plate.
• In a deep-fryer or large pot heat oil over medium to medium-high heat to 375 degrees F. Fry catfish until golden brown, about 6 minutes. Remove to plate lined with paper towels.
• Cajun Remoulade:
• In a small bowl, stir together all ingredients. Set aside.
• Sandwiches:
• Spread warm garlic bread with remoulade sauce. Build sandwiches with fried catfish and remaining ingredients.

CAFE STYLE GRILLED CHICKEN SANDWICHES

Steps:

• Preheat grill to medium-high heat.
• Prick chicken breasts all over with a fork. Place chicken breasts, 1/4 cup olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper, and chopped fresh dill in a bowl. Stir to coat chicken breasts completely. Let stand for 10 minutes.
• Remove chicken breasts from marinade, discard marinade, and grill chicken for 10 to 15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C). Remove from grill; let stand for 5 minutes. Cut chicken breasts in half.
• Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the pan and toast until golden brown on one side, about 3 minutes; remove from pan.
• For sandwich assembly, place one slice of French bread with toasted side down onto a serving plate. Spread mayonnaise on bread; top with a slice of tomato, salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread untoasted side of another slice of bread with mayonnaise and place on top to make a sandwich.

GRILLED CHOCOLATE SANDWICHES

Steps:

• In a large, shallow dish, whisk together eggs and milk; set aside.
• Form two sandwiches with the bread and chocolate (break chocolate as necessary to cover bread without extending over edges); dip both sides of sandwiches in egg mixture to coat.
• Heat butter in a large skillet over medium heat; transfer sandwiches to skillet. Cook, pressing occasionally with a spatula, until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate. Cut in half, and dust with confectioners' sugar before serving.

GRILLED CHOCOLATE SANDWICH

Steps:

• Heat a skillet over medium-low heat. Spread half the butter on one piece of French bread; place butter-side down into warm skillet. Sprinkle bread with chocolate chips; cook until chocolate begins to melt and bread is lightly browned, 2 to 3 minutes.
• Spread remaining butter on second piece of bread. Place bread butter-side up on top of melted chocolate. Flip the sandwich and cook until bread is browned on other side, 2 to 3 minutes. Remove from heat; sprinkle with sugar and cinnamon.