This is, in my opinion, one of the best sandwiches in the world.
Two years ago, with the help of Brian Waugh, we perfected my
walleye grilled cheese sandwich into what is now known as
It has quickly become one of the favorites here at Black Bear Lodge.
How to make a cheezer...
- 1 freshly caught under walleye (13-16")
- Canadian rye bread
- 2 slices of American cheese
- 2 slices of bacon
- a couple of tomato slices
- a drizzle of hot sauce (for flavor not hotness)
Put the walleye fillets into a pot of boiling water for approx. 5 min or until they are white and flaky.
While the fish is boiling, grill the bread and cheese on a pan(open face grilled cheese). Reheat the bacon (we always have a bunch pre-cooked just for our cheezers). Once the walleye is done, put fillets on a paper towel to dry off a bit. Then put all of the parts together and enjoy. Works well with small pike as well.
Well it is a little to big for lunch, but it was a good fight anyway.
It took about 20 minutes to land this big boy on my light action rod spooled with 8# test and a 16oz jig. Oh ya, also forgot to bring a net down there as well. You think I would learn by now. That makes it 3 years in row...I have caught a 40 in pike off our swim dock as my first fish of the year.
The wind is really blowing hard today. We have white-caps in our bay. The ice is going to take a good beating this afternoon. I will take another boat ride later today to check the main lake.