Blt Catfish Sandwiches Recipes

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BLT FISH SANDWICHES

Adapted from a recipe in Redbook. The original recipe used Artic Char -- which I am not able to buy where I live -- subbed catfish and thick bread (challah, toasted) -- buns worked fine for us.

Provided by ellie_

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



BLT Fish Sandwiches image

Steps:

  • Heat a grill pan over medium heat and cook bacon (I use thick peppered bacon which takes longer to cook -- about 10-20 minutes). Drain on paper towels.
  • Drain excess grease from pan and after salt and peppering fish cook fish in same pan (5-10 minutes per side depending on thickness of fish).
  • In a small bowl mix together dressing (mayo - salt and pepper).
  • Toast buns and spread mayo mixure on bottom of bun, add lettuce tomato slice, bacon and 1 piece fish top with lettuce and tomato and top bun (spead with mayo mixture) mayo side down.
  • Repeat for rest of the sandwiches.

7 slices bacon (I used peppered bacon)
1/3 cup fat-free mayonnaise
1 orange, grated zest and juice
1/2 teaspoon Dijon mustard
1/2 teaspoon pressed garlic (original recipe used garlic paste)
1/4 teaspoon pepper
4 sandwich buns, toasted if desired
1 lb catfish, cut into 4 pieces
salt and pepper
lettuce leaf
1 tomatoes, sliced

CLASSIC BLT SANDWICH

This is a sandwich that I crave a lot. I am just posting it because I couldn't find it posted already on the Zaar...I couldn't believe that! My ex-DH wondered how I make these, so I decided to post it and send him the recipe. Nothing fancy -- just the real, simple, unabridged version. UPDATE: After reading Peg629's review, I have tried it that way, with one slice of toast spread with yellow mustard, and I must say it really, really makes an exceptional BLT! Such a subtle difference, yet genuinely makes a superior BLT, in my opinion! (Thank you Peg629 for that awesome suggestion!)

Provided by Stacky5

Categories     Lunch/Snacks

Time 15m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 5



Classic BLT Sandwich image

Steps:

  • Cook bacon until crispy, then drain on paper towels.
  • Toast the 8 slices of bread.
  • Spread 1 tablespoon mayo on each slice of toasted bread. (More or less, to taste).
  • Add 1 slice of lettuce to 4 pieces of mayo-spreaded toast.
  • Add 2 slices of tomato on top of lettuce.
  • Arrange 3 slices of bacon evenly on top of tomato. (Break bacon slices in half to fit, if needed.).
  • Add 1 slice of lettuce on top of bacon.
  • Put the remaining 4 pieces of mayo-spreaded toast on top to finish the sandwiches.
  • Enjoy!
  • NOTE: I also like to butter the toast slices before adding the mayo -- higher in fat, but tastier, in my opinion!

1/2 lb bacon (approx. 12 slices)
8 slices white bread
8 leaves iceberg lettuce, fresh and full
8 slices of ripened tomatoes
8 tablespoons Hellmann's mayonnaise

JUICY BLT

The success of a BLT hangs in its balance of salt, acid, lusciousness and crunch. This version is perfect, with a generous swipe of mayonnaise on each slice of toast, followed by a drizzle of olive oil, tomatoes marinated in red wine vinegar and salt, butter lettuce leaves and thick-cut bacon. Squash this closed and eat while the bacon is still warm. BLTs are often associated with summer, but the vinegar here coaxes flavor and brings brightness to hothouse tomatoes, turning it into a sandwich for all seasons.

Provided by Clare de Boer

Categories     sandwiches, main course

Time 10m

Yield 2 sandwiches

Number Of Ingredients 9



Juicy BLT image

Steps:

  • Working in batches if necessary, fry bacon in a large skillet over high heat until golden brown, about 4 minutes. Transfer to a large cutting board.
  • While bacon cooks, slice tomato crosswise into thin rounds. Transfer to a plate and marinate with red wine vinegar, 1 tablespoon olive oil, salt and pepper.
  • Spread toast generously with mayonnaise on one side, follow with remaining 1/2 tablespoon olive oil.
  • Divide the tomatoes with some of their vinegar marinade among 2 slices of toast. Top with the lettuce.
  • Lay the bacon on the remaining slices of toast. Form sandwiches by piling the bacon-topped slices on top of the remaining toasts. Squeeze to close, cut in half and serve immediately.

8 slices thick-cut, smoked or unsmoked bacon, or 16 slices thin-cut bacon
2 heirloom tomatoes (in summer season, in winter use smaller vine tomatoes)
2 teaspoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
Flaky sea salt
Freshly ground black pepper
4 slices good white bread (medium thickness, boule is preferable), heavily toasted
1/4 cup mayonnaise
6 butter lettuce leaves

BLT SANDWICH

A bacon, lettuce and tomato sandwich is always a good idea, but come summer, it's especially brilliant. Why? Mostly because fresh, crunchy lettuce and smoky, crispy bacon are the perfect companions to ripe, juicy tomatoes. Also, because a BLT is simply irresistible and manages to be both satisfying and light all at once-exactly what you want when the weather is warm. This recipe is for the classic BLT sandwich you know and love: bacon, lettuce and tomato nestled between two slices of toasted and mayo-schmeared white bread.

Provided by By Betty Crocker Kitchens

Yield 1

Number Of Ingredients 5



BLT Sandwich image

Steps:

  • Toast two slices of bread, Then, spread one slice of toast with mayonnaise. Top with lettuce leaves, tomato slices and bacon. Finally, top sandwich with the second slice of toast.

Nutrition Facts : Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg

White or wheat bread
Mayonnaise or salad dressing
Lettuce leaf
Tomato slice
Cooked bacon

PERFECT BLT SANDWICH

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1

Number Of Ingredients 8



Perfect BLT Sandwich image

Steps:

  • Spread one side of one slice of toast with butter. Arrange lettuce on top, along with tomato and basil. Season with salt and pepper. Top with bacon. Spread remaining slice of toast with mayonnaise; place mayonnaise side down to form a sandwich and cut on the diagonal. Serve immediately.

2 slices white sandwich bread, toasted
1 teaspoon unsalted butter, room temperature
1 to 2 romaine or iceberg lettuce leaves
1 vine-ripened tomato, sliced 1/4 inch thick
3 to 4 basil leaves
2 slices thickly cut bacon, cooked
1/2 cup Homemade Mayonnaise
Coarse salt and freshly ground pepper

BLT

The basic classic: bacon, lettuce, and tomato -- nothing fancy, just delicious. (I personally use fake vegetarian bacon these days, and it's still really good!)

Provided by MOTTSBELA

Categories     Meat and Poultry Recipes     Pork

Time 15m

Yield 1

Number Of Ingredients 5



BLT image

Steps:

  • Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  • Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.

Nutrition Facts : Calories 438.8 calories, Carbohydrate 28.8 g, Cholesterol 44.8 mg, Fat 27.8 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 7 g, Sodium 1254.8 mg, Sugar 4 g

4 slices bacon
2 leaves lettuce
2 slices tomato
2 slices bread, toasted
1 tablespoon mayonnaise

CATFISH SANDWICH

This tribute to a great Southern staple does fried catfish serious justice. A creative Cajun coleslaw tops perfectly fried fish for a sandwich you won't be able to get enough of. -Ann Baker, Texarkana, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16



Catfish Sandwich image

Steps:

  • In a large bowl, toss the coleslaw ingredients; set aside., In a shallow bowl, combine the cornmeal, flour, salt, Cajun seasoning and seafood seasoning. Place buttermilk in another shallow bowl. Dip fish in buttermilk, then coat with cornmeal mixture., In an electric skillet, heat 1/4 in. of oil to 375°. Cook fillets for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. , Place fish and coleslaw on bun bottoms; replace bun tops.

Nutrition Facts : Calories 879 calories, Fat 57g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 1283mg sodium, Carbohydrate 53g carbohydrate (9g sugars, Fiber 3g fiber), Protein 37g protein.

CAJUN COLESLAW:
3-3/4 cups coleslaw mix
1/2 cup mayonnaise
3 tablespoons seafood cocktail sauce
1/2 teaspoon Cajun seasoning
1/4 teaspoon seafood seasoning
SANDWICHES:
1/2 cup cornmeal
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon Cajun seasoning
1/4 teaspoon seafood seasoning
2/3 cup buttermilk
4 catfish fillets (6 ounces each)
Oil for deep-fat frying
4 hoagie buns, split

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