Grilled Crab and Cheese Sandwiches
|1 package (400 g)||frozen crab meat, thawed and squeezed dry|
|60 ml (4 tbsp)||mayonnaise|
|60 ml (4 tbsp)||celery, finely diced|
|1/2||lime, juiced and zest finely grated|
|5 ml (1 tsp)||chipotle pepper paste|
|To taste||salt and freshly ground pepper|
|16 slices (320 g)||Saputo sliced Mozzarellissima cheese|
|8 slices||sourdough bread|
|60 ml (4 tbsp)||Neilson butter|
|30 ml (2 tbsp)||olive oil|
In a bowl, combine the first 6 ingredients.
Place 4 slices of bread on a work surface.
Arrange 2 slices of cheese on each piece of bread, taking care not to let it extend beyond the crust.
Spread the crab mixture evenly over the cheese and cover with the remaining cheese.
Top with the remaining bread, pressing each sandwich with the palm of your hand.
In a nonstick skillet, heat half the butter and half the oil.
Place two sandwiches in the skillet and cook until the cheese melts.
Turn and cook the other side. Transfer to a plate and keep warm while you cook the other two sandwiches in the remaining butter and oil.
Cut in half before serving.