This recipe was developed in conjunction with the Viking Cooking School.

MELT 2 tablespoons of the butter in a medium sauté pan. Add onions, celery and bell pepper. Sauté until vegetables are almost translucent, about 5 minutes. Add minced garlic and sauté 1 more minute. Remove from heat and set aside until needed.

MELT the remaining 2 tablespoons of the butter and add the crab boil. Lay the catfish in a single layer on a lined baking sheet. Brush with the butter mixture and bake at 350 degrees for 5 minutes, or until flaky.

MIX cream cheese, mayonnaise, onion mixture, olives, mozzarella and ¾ cup of the shredded cheddar in a stand mixer. Add parsley, salt and pepper. Flake catfish and gently fold into cheese mixture.

CUT the bread in half lengthwise and place on a baking sheet. Spread the catfish mixture on each cut half. Top with remaining ¾ cup of cheddar.

BAKE for 10 minutes or until cheese is melted and bubbly. Cut into individual slices and serve immediately.