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Crab and Avocado Grilled Cheese on Sourdough





Yields
Makes 2 sandwiches

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.

 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, gruy√®re, fontina, or jack cheese, sliced thin
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.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 757Calories from Fat 56
% Daily Value *
Total Fat 47g73%

Saturated Fat 19g95%
Cholesterol 195mg65%
Sodium 973mg41%
Total Carbohydrate 38g13%

Dietary Fiber 3g12%
Protein 46g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.