Hello World KitchenBeta

Blackened Catfish Muffuletta

A vibrant New Orleans fusion sandwich combining the bold, spicy crust of blackened catfish with the tangy, briny crunch of a classic olive salad, layered with melted provolone on crusty bread.

Prep 20 min Cook 10 min Total 60 min Level Intermediate

Serves 4

Ingredients

Olive Salad

1 cup Pitted mixed olives (Kalamata and green) — Roughly chopped
0.5 cup Giardiniera (pickled Italian vegetables) — Drained and chopped
0.25 cup Roasted red peppers — Chopped
2 tablespoons Capers — Drained
0.25 cup Fresh parsley — Finely chopped
2 cloves Garlic — Minced
3 tablespoons Extra-virgin olive oil
1 tablespoon Red wine vinegar

Blackened Catfish

2 large Catfish fillets — About 6-8 oz each
3 tablespoons Unsalted butter — Melted
1 tablespoon Smoked paprika
1 teaspoon Garlic powder
1 teaspoon Onion powder
0.5 teaspoon Cayenne pepper — Adjust to desired heat level
0.5 teaspoon Dried thyme
0.5 teaspoon Dried oregano
1 teaspoon Kosher salt
0.5 teaspoon Black pepper
1 tablespoon Neutral oil (like canola or grapeseed) — For the skillet

Sandwich Assembly

1 loaf Muffuletta bread — Or a large, round Italian or Ciabatta loaf
6 slices Provolone cheese
4 slices Swiss cheese

Instructions

In a medium bowl, combine the olives, giardiniera, roasted red peppers, capers, parsley, garlic, olive oil, and red wine vinegar. Toss well to combine and set aside to let the flavors meld.
~10 min
For the best flavor, make the olive salad a day in advance and store it in the refrigerator.
In a small bowl, mix the smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper to create the blackening seasoning.
~5 min
Pat the catfish fillets dry with paper towels. Brush both sides generously with melted butter, then coat evenly with the blackening spice mixture.
~5 min
Ensure the fish is thoroughly dried before applying butter so the seasoning adheres well.
Heat a cast iron skillet over medium-high heat until very hot. Add the neutral oil. Carefully place the seasoned catfish fillets in the pan and sear for 3-4 minutes per side, until a dark crust forms and the fish is cooked through and flaky.
~8 min
Turn on your exhaust fan; blackening fish generates a lot of smoke.
Slice the muffuletta bread in half horizontally. Scoop out a little of the soft interior from the top half to make room for the fillings.
~2 min
Spread half of the olive salad (including its juices) on the bottom half of the bread. Layer the provolone cheese, then the hot blackened catfish fillets, then the Swiss cheese. Top with the remaining olive salad, spreading it on the underside of the top half of the bread. Place the top half on the sandwich.
~5 min
The heat from the fish will naturally help melt the cheeses slightly.
Wrap the entire sandwich tightly in plastic wrap or foil. Place it on a cutting board and weigh it down with a heavy pot or cast iron skillet for 20-30 minutes.
~30 min
Pressing the sandwich allows the olive salad juices to soak into the bread and compacts the layers for easier eating.
Unwrap the sandwich and use a serrated knife to cut it into 4 equal wedges. Serve immediately.
~2 min

Nutrition

710

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

1650

Sodium (mg)

110

Cholesterol (mg)

Equipment

Cast iron skillet
Food processor or chef's knife
Mixing bowls
Heavy skillet or pot (for pressing)

Tips & Storage

If you cannot find a traditional muffuletta loaf, a large ciabatta or focaccia works beautifully.
The olive salad can be pulsed a few times in a food processor if you prefer a finer spread, similar to a tapenade.
Make sure your skillet is screaming hot before adding the fish to achieve the signature blackened crust without overcooking the delicate fish.
Storage: Store leftover wrapped wedges in the refrigerator for up to 2 days. The bread will soften over time. Serve cold or at room temperature.