This ain’t your average grilled cheese!
Loaded with Louisiana crawfish, sweet peppers, melty cheese, and a spicy Creole kick—this sandwich brings bold flavor between two golden, crispy slices of sourdough. Quick to make, impossible to forget.

Ingredients 

• ½ yellow onion, diced
• ½ red bell pepper, diced
• 1 lb. Louisiana crawfish tails
• Boudreaux's Backyard Fire & Smoke Creole Seasoning, to taste
• Sourdough bread slices
• Blue Plate Original Mayonnaise
• Blue Plate Hot & Spicy Mayonnaise
• 8 oz. shredded cheese (use your favorite blend)

Directions

1. Sauté the Veggies & Crawfish:
   In a skillet over medium heat, sauté the diced onion and red bell pepper until soft. Add crawfish tails and season generously with Fire & Smoke Creole Seasoning. Cook until crawfish is heated through and everything is well combined. Remove from heat.
2. Assemble the Sandwich:
   Spread Blue Plate Original Mayonnaise on one side of each slice of sourdough. Place the slices mayo-side down on a hot griddle or skillet. On the top side, spread a layer of Blue Plate Hot & Spicy Mayonnaise.
3. Add the Fillings:
   Top each slice with grated cheese and a generous scoop of the crawfish mixture. Add another slice of bread on top (mayo-side up).
4. Grill:
   Cook until the bread is golden brown and the cheese is fully melted—about 3–4 minutes per side.