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BLT Catfish Sandwiches

 BLT Catfish Sandwiches
A classic gets a rockin' new twist with lemon-grilled catfish and tangy chili sauce instead of mayo. I love to serve these sandwiches with sweet red pepper strips and grilled potato wedges. They're always a huge hit! —Mary Ann Dell, Phoenixville, Pennsylvania
4 ServingsPrep/Total Time: 30 min.


  • 2 tablespoons chili sauce
  • 2 tablespoons ketchup
  • 1/4 teaspoon hot pepper sauce
  • 4 tablespoons lemon juice, divided
  • 4 catfish fillets (6 ounces each)
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon salt
  • 8 slices whole wheat bread, toasted
  • 8 cooked bacon strips
  • 4 lettuce leaves
  • 4 thin slices tomato
  • 4 slices red onion


  • In a small bowl, combine the chili sauce, ketchup, pepper sauce and 2
  • tablespoons lemon juice; set aside.
  • Drizzle remaining lemon juice over fillets; sprinkle with
  • lemon-pepper and salt. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack.
  • Grill catfish, covered, over medium-hot heat or broil 4 in. from the
  • heat for 3-5 minutes on each side or until fish flakes easily with a
  • fork.
  • Layer four slices of toast with catfish, bacon, lettuce, tomato and
  • onion. Spread sauce mixture over remaining toast slices; place on

2 of 2

BLT Catfish Sandwiches (continued)

Directions (continued)

  • top. Yield: 4 servings.
Nutritional Facts: 1 sandwich equals 465 calories, 20 g fat (5 g saturated fat), 94 mg cholesterol, 1,069 mg sodium, 31 g carbohydrate, 4 g fiber, 39 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.