@markdallaswaits: INGREDIENTS: Bread: 8 slices of sourdough bread Duke’s Mayo Filling Ingredients (This will make more than what you need, save the rest for future sammiches!) 12 oz cooked crawfish tails 3 tablespoons yellow onion, finely diced 3 tablespoons hatch chili pepper, finely diced 3 tablespoons celery, finely diced 1-2 cloves garlic, minced 1 sprig fresh rosemary, chopped Cajun seasoning to taste (start with 1½ teaspoons) Tabasco to taste (start with 1½ teaspoons) Pimento Cheese Base: 4 oz sharp cheddar, shredded 1 oz cream cheese, room temp (about 2 tablespoons) ⅓ cup Duke’s Mayo 2 tablespoons jarred pimientos, drained and chopped 1 green onion, finely chopped 1 clove garlic, crushed or grated 1.5 teaspoon gochujang (Korean red pepper paste) 1/2 teaspoon Worcestershire sauce 1/2 teaspoon Crystal Hot Sauce (or Tabasco) Fresh cracked black pepper Sauté onion, hatch chili, garlic, and celery in a little butter until soft (3ish minutes). Season to taste with Tony’s and Crystal. Add crawfish and cook until heated through. Set in the fridge to cool. Make pimento cheese by mixing cheddar, cream cheese, mayo, pimientos, garlic, gochujang, Worcestershire, Crystal, green onion and pepper in a bowl. Fold the cooled crawfish mixture into the pimento cheese. Assemble sandwiches: toast the inside of the bread lightly over a skillet on medium heat. Once toasted take off the pan and spread mayo on the outside. Add a generous amount of filling between two slices of sourdough bread. Grill in a skillet until golden brown, toasted and melty. #grilledcheese #crawfish #chef #texas

Mark Waits

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Monday 28 July 2025 22:25:13 GMT