Grilled Crab and Cheese Sandwich

As more time goes by, the more I enjoy cooking. Maybe because I’m just getting really good and recipes don’t fail me and now I’ve evolved to the point where I can read a recipe and “taste” it in my head and know if it’s going to be good.

This evolution in going from a decent cook to a pretty darn good cook has been about four years in the making. And I’m addicted to Food Network and there are about half a dozen people on Food Network that I use their recipes.

One of them is Sandra Lee, because her stuff tastes good but since it’s “semi-homemade” it goes pretty fast when prepping.

This sandwich hubby declared his favorite sandwich of all time. I think he’s full of it, he’s been saying “favorite of all time” a lot lately, but it went over big, I ended up making them twice in one week.

Grilled Crab and Cheese Sandwich

2 T. mayo

1 T. lemon juice

1/4 tsp. cayenne pepper

1/2 C. shredded Gruyere

salt and pepper

1 can crabmeat (I used two packets of Chicken of the Sea Premium Lump Crab)

4 slices sourdough bread (I bought a loaf of sourdough organic that I sliced myself)

2 T. butter

In a small bowl, combine mayo, lemon juice, cayenne pepper, grated cheese, and salt and pepper, to taste. Add crabmeat to mayo mixture and stir to combine. Spread crabmeat mixture on bread. Cover with a second piece of bread. Melt butter in a medium skillet over medium heat (it also works to spread butter or margarine on the bread instead of putting it in the skillet). Add sandwich and brown for 2 minutes; flip and continue to brown for 2 to 3 more minutes. Repeat with second sandwich. Serve warm.