Yields Makes 2 sandwiches
AuthorLynn Blair, Carmel-by-the-Sea, CA,
Time: 20 minutes. This sandwich is also great served open faced, using toasted bread. Lynn Blair invented it one day when she was trying to figure out what to do with leftover crab.

How to Make It

Step 1
1

Spread bread slices with mayonnaise and sprinkle with white pepper. Layer 2 slices with crab, avocado, onion, and cheese. Set remaining bread slices on top and spread each with 1 tsp. butter.

Step 2
2

Melt remaining 2 tsp. butter in a large nonstick frying pan over medium heat. Put sandwiches in pan, unbuttered side down, and cook, turning once, until golden brown and cheese is melted, about 6 minutes total.

Step 3
3

Note: Nutritional analysis is per sandwich.

Ingredients

 4 slices sourdough French bread
 2 tablespoons mayonnaise
  Ground white pepper
 2 tablespoons softened butter, divided
 1/2 pound shelled cooked crab or canned lump crab
 1/2 large avocado, sliced thin
 2 very thin slices red onion, rinsed, dried, and separated into rings
 4 ounces Swiss, gruyère, fontina, or jack cheese, sliced thin

Directions

Step 1
1

Spread bread slices with mayonnaise and sprinkle with white pepper. Layer 2 slices with crab, avocado, onion, and cheese. Set remaining bread slices on top and spread each with 1 tsp. butter.

Step 2
2

Melt remaining 2 tsp. butter in a large nonstick frying pan over medium heat. Put sandwiches in pan, unbuttered side down, and cook, turning once, until golden brown and cheese is melted, about 6 minutes total.

Step 3
3

Note: Nutritional analysis is per sandwich.

Crab and Avocado Grilled Cheese on Sourdough