Grilled Cod Sandwiches with Cheddar.
Fresh cod grilled then served atop a whole grain baguette with lettuce, tomato, red onion and thousand island dressing.
Disclosure: I created these Grilled Cod Sandwiches with Cheddar for Drew’s Organics, maker of organic dressings and salsas, as part of an ongoing partnership with them. I was compensated for the recipe creation, but not for this post and all opinions are my own. Thank you for supporting brands that make My Cape Cod Kitchen possible!
A couple years ago, we were visiting my parents in the Florida Keys and we had the.best.sandwich at a place called The Raw Bar, right overlooking the canal. It was a fish sandwich … but not a fish sandwich you’d expect. It was topped with cheddar … Cabot cheddar (our favorite), lettuce/tomato/red onion and sat on a fresh white hamburger bun. You’re thinking…seafood and cheese don’t go together, right? That’s what I thought too. But I was intrigued. So, actually, the reason I did order it was because it was topped with Cabot cheddar. And that simply grilled white fish (it was a local fish either mahi-mahi or dolphin fish) sandwich was so good that it had me craving another one for months and months after leaving the Keys.
In all fairness, part of the reason that sandwich was so good was because the fish was beyond fresh (caught that day, brought right to the docks) and because of the company (hubby and my parents) and the location. But, I left the Florida Keys swearing I would try to recreate that really good sandwich back at home.
And here it is. Now, these Grilled Cod Sandwiches with Cheddar are a little different than that original – they’re served on a whole grain baguette and I topped the fish with Drew’s Organic Thousand Island Dressing, which goes really well on all different types of sandwiches.
If you love fish and you love cheddar, give this sandwich a shot. You’ll realize that fish + cheese actually can mix and mingle in a really good way. Serve it for dinner alongside a salad or for lunch with carrot and celery sticks. Or chips, like they did at The Raw Bar.
We’re going to be making these sandwiches again this weekend. Lucca back in October had an allergic reaction (we thought) to white fish. We had him allergy tested this week … and it looks like he may not be allergic (phew). So, we’re going to have him try a bite of the grilled cod and hope that the previous reaction was just a fluke. We’ll let you know how it goes.
Recipe for these Grilled Cod Sandwiches with Cheddar here:
- 2 lbs cod loin (or other white fish)
- 1 ¼ cups Drew’s Organic Thousand Island Dressing and Quick Marinade, divided
- 4 thick slices cheddar cheese (we use Cabot)
- 1 whole wheat baguette, sliced in half (sandwich style), then sliced into four pieces*
- 8 butter lettuce leaves
- 1 tomato, sliced
- ½ red onion, sliced
- Pickles, for serving
- Place cod and 1 cup Drew’s Organic Thousand Island Dressing and Quick Marinade in a resealable bag. Marinate in the refrigerator for 30 minutes.
- Preheat grill to medium high heat. Clean and oil the grates.
- Grill fish until it reaches an internal temperature of 145 degrees F or until it is opaque and flakes easily with a fork, flipping after 6-8 minutes. Discard marinade.
- Remove fish from grill, divide into four pieces and top with cheddar. (Fish will be flaky and will not remain completely intact – not to worry, the cheddar will help hold the fish together in the sandwich.)
- Add leaves of lettuce, fish, tomato and red onion to each baguette piece. Drizzle with remaining ¼ cup Drew’s Organic Thousand Island Dressing and Quick Marinade. Serve with pickles.
- *If you don’t want to use a baguette, rolls or buns work well.
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