Grilled Crab Salad Sandwiches Recipe

"This was my favorite sandwich at a local restaurant in town - they were the best! The key ... rye bread and Swiss cheese, then grilled. Also, it was all about the crab. NO lettuce, NO tomato, just the crab - so, don't skimp - lump crab meat. The outside was golden brown, the cheese lightly melted, but the salad was still chilled. It was the most delicious sandwich. On the side, potato chips, and a dill pickle. Perfect for a soup and sandwich/or sandwich and salad night. Also, would be perfect for a special lunch, ladies luncheon, etc. It's simple, but oh so good."

Step by Step Method

Step 1

Salad ... Add the scallions, lemon juice and zest, 3 tablespoons mayonnaise, half of the dill, and a pinch of both salt and pepper to the bowl and mix well. I like dill, so I add the whole teaspoon - but, if you are not sure, start with half, you can always add more. Make sure everything is mixed well.

Step 2

Crab ... Then fold in the crab, slowly, not breaking it up too much. If you like a bit more dressing, add the remaining mayonnaise. Also, you can add more dill, salt and pepper as well. At this point - it is really about personal taste. Cover and refrigerate at least 30 minutes before making the sandwiches.

Step 3

Sandwich ... Bread, crab salad, cheese, and the top bread slice; then, butter the top slice. You can always add spinach or tomato, but I find it best just with the crab and cheese.

Step 4

Grill ... A grill or saute pan is needed. Add the sandwich butter side down, butter the top slice; then, cook on medium heat so it doesn't cook too quickly. I lightly cover with sandwich with foil so the cheese melts before the sandwich is too brown. About 4-5 minutes, then flip and cook another 3-4 minutes on the other side. The cheese should be melted and the bread golden brown.