March 22, 2018
I love sandwiches.
Give me two thick slices of red-rind bologna, a tomato fresh out of the garden, a jar of Miracle Whip and some light bread, and I’ve got the makings for my favorite.
The meat between my bread may be liver cheese or souse or pickle loaf or ham. I love leftover turkey sandwiches after Thanksgiving, and breakfast sandwiches made of sausage, cheese and biscuits.
The sight of a fat muffaletta will get me drooling like Pavlov’s dog, and I don’t suppose there are any more delicious vittles than a BLT or a plain ol’ grilled cheese (lots of butter and not too brown, please).
I love fish sandwiches, too. There are few things better than a catfish po’boy in my book, and when you try your first batch of trout salad made with fish caught fresh from a stream, you’ll give up canned tuna forever.
Fact is, there are lots of ways to prepare superb sandwiches with fish, including the methods of preparation that follow. For something quick, easy and different for lunch or dinner, give these recipes a try.
Cheesy Crappie Sandwiches with Vidalia Onion Recipe
Total time: 20 minutes
- 8 large crappie or other panfish fillets
- Salt, black pepper
- Garlic powder
- 4 slices provolone cheese
- 1 Vidalia onion, sliced thin
- 4 tablespoons butter or margarine, melted
- 4 Kaiser rolls or sandwich buns, toasted
1. Season the fish fillets with salt, pepper and a light sprinkling of garlic powder. Spread ketchup on one side of each piece of fish. Take one piece of fish, and top it with a slice of cheese, a slice of onion and another piece of fish.
2. Grease a long-handled fish grilling basket, and clamp each stack of fish-cheese-onion-fish in it.
3. Cook over medium heat about 3 minutes on each side or until fish flakes easily when tested with a fork. Baste each side with melted butter while fish is cooking. Serve on toasted rolls.
Sauger Sandwich with Spinach Recipe
Total time: 30 minutes
- ½ pound fresh baby spinach leaves
- 4 sauger fillets, or other fish
- 3 tablespoons olive oil
- ½ cup bread crumbs
- 2 cloves garlic, minced
- Sandwich rolls, toasted
- Fresh lemon juice, to taste
- Salt and black pepper, to taste
1. Wash spinach and place in a covered pot. Allow to steam with the water remaining on its leaves, until it is tender, about 10 minutes. Plunge it into cold water for a moment, place in a colander, and let drain.
2. Preheat a non-stick skillet over medium heat for three minutes. Add two tablespoons of olive oil, dredge the sauger in bread crumbs, and cook until the crumbs brown nicely, three to four minutes per side. Drain the fish on paper towels and wipe pan clean.
3. Chop the spinach, and add the remaining olive oil to the pan in which you cooked the fish. Add the garlic and spinach. Cook over medium-high heat, tossing frequently, until hot, one or two minutes.
4. Put one or two pieces of sauger on a sandwich bun and top with spinach. Drizzle with lemon juice and season with salt and pepper. Serve immediately.
Trout Salad Sandwiches
Yield: 4 to 6 sandwiches
Total time: 2 hours 45 minutes
- 2 whole drawn trout (about 8 ounces each)
- 2 teaspoons lemon juice
- 1 tablespoon plus 2 teaspoons soy sauce, divided
- 1 small onion, thinly sliced
- ½ cup finely chopped onion
- ½ cup sweet pickle relish
- 3 hard-boiled eggs, chopped and divided
- ⅔ cup salad dressing or mayonnaise
- Poppy-seed sandwich buns
1. Heat oven to 350 degrees. Spray a 10x6-inch baking dish with nonstick vegetable cooking spray.
2. Rub cavities of trout with lemon juice and 2 teaspoons soy sauce. Stuff each trout with half the onion slices.
3. Arrange trout in the prepared dish. Bake for 20 to 25 minutes, or until fish begins to flake when a fork is inserted at the backbone in the thickest part of the fish.
4. Chill the trout for at least 1 hour.
5. Discard onion slices. Remove heads, skin and bones; flake meat.
6. In a large mixing bowl, combine fish, remaining 1 tablespoon soy sauce, chopped onion, relish, two chopped hard-boiled eggs, and salad dressing. Cover with plastic wrap. Chill at least 1 hour.
7. Top with remaining chopped hard-boiled egg. Serve on sandwich buns.
Catfish Po’boys Recipe
Total time: 20 minutes
- 6 large crusty rolls
- 1 cup ketchup
- 3 dashes Tabasco sauce
- 1 tablespoon prepared mustard
- 1 tablespoon minced onion
- 6 fried catfish fillets
- Dill pickles
1. Cut rolls in half, lengthwise. Scoop out the soft centers and place in the oven until hot, but not crispy.
2. Combine ketchup, Tabasco, mustard and onion. Spread a hot roll with this mixture, then top with catfish, dill pickles and the top of the roll.