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Categories:
mayonnaise celery freshly squeezed lemon juice mustard salt lump crabmeat butter sourdough Cheddar cheese bacon tomatoes
Viewed: 30 - Published at: 8 years agoIngredients
- 4 tablespoons mayonnaise
- 2 tablespoons chopped celery
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon Dijon mustard
- coarse salt and freshly ground black pepper
- 12 ounces lump crabmeat, drained well
- 4 tablespoons (1/2 stick) butter, at room temperature
- 8 slices sourdough or other rustic white bread, sliced from a dense bakery loaf
- 4 ounces sharp cheddar cheese, sliced
- 8 strips cooked bacon
- 2 plum tomatoes (such as Roma), thinly sliced and seeded
Method
- Heat the panini press to medium-high heat.
- In a medium-size bowl, combine the mayonnaise, celery, lemon juice, Old Bay seasoning, Dijon mustard and salt and pepper to taste.
- Stir in the drained crabmeat.
- Spread butter on two slices of bread to flavor the outside of each sandwich.
- Flip over one slice and top the other side with cheese, crab salad, bacon, tomatoes and more cheese.
- Close the sandwich with the other slice of bread, buttered side up.
- Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.
