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Grilled Crab Salad Sandwiches

Created by Kchurchill5 on March 30, 2013

SANDWICH
8 slices rye bread (you can always use a sourdough, egg bread or oatmeal bread as well - but rye to me, is what makes this)
4 slices Swiss cheese (thin slices)
1 1/2 to 2 tablespoons butter (no margarine)
CRAB SALAD
2 cans (6 to 6 1/2 oz) lump crab meat, rinsed and drained (you can also buy it fresh if available 1/2 lb)
2 scallions, fine chopped (white and green parts)
1 teaspoon lemon, zested

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.
Step 5: Serve ... Let it rest a minute, then slice and serve. Simple, yet decadent. It is rich, so chips and a pickle are a perfect, yet simple side. ENJOY!