Grilled cheese sandwiches aren’t uncommon in our household, not at all. They’re easy and good and that’s all you can ask for. But, sometimes I just gotta mix things up. Not crazy mix things up, but crazy good mix things up. The filling in these crab grilled cheese sandwiches is just like a good crab salad. It just needs a little ‘help’, and that comes in the form of melted oooey gooey Swiss cheese on crispy golden bread. A nice crunch then creamy salad and cheese. Perfect.
The crab salad inside these crab grilled cheese sandwiches is actually quite good and simple. It’d also be perfect inside appetizer sandwiches. Ya know, the fancy ones they serve at teas.
Also try my mushroom grilled cheese sandwich.
Crab Grilled Cheese Sandwiches
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 sandwiches
- 6 ounces lump crab meat picked over for shells
- 2 tablespoons plus more, perhaps mayonnaise
- 4 tablespoons chopped green onions
- 1/2 teaspoon lemon zest
- 1/4 teaspoon freshly ground black pepper
- 4 slices bread I used 6 small slices of Vienna bread
- 4 slices Swiss cheese
- 1 tablespoon butter
In a bowl combine the crab, mayonnaise, green onions, lemon zest and pepper.
Heat a large skillet over medium-high heat or turn a panini press on high.
Slather one side of each piece of bread with butter.
Lay two slices of bread-butter side down in the skillet or onto the panini press.
Add a slice of cheese to each, then divide the crab mixture between them.
Add remaining slice of cheese to each and top with other piece of bread, butter-side up.
Fry until golden brown on the bottom then flip and fry on the other side until done, or close your press and cook until nice and golden brown.
Remove from skillet or panini press and slice and serve.
Whenever Anita and I go antiquing we like to pack a light lunch for the trip. Taking our lunch instead of eating out means that way we maximize our antiquing time. But just because lunch is hauled in a cooler doesn’t mean that it’s going to be boring. I made a few fantastic Italian cold-cut wraps and this absolutely delicious creamy pasta salad for our last trip. We both could’ve eaten the salad all afternoon long, but that would’ve meant little time for looking for antiques! Perfectly creamy, with a little crunch from the onion, peas and pickles. Oh, and cheese.
For a great twist on this creamy pasta salad substitute chopped green or black olives for the diced pickles. Another great change is to use smoked cheddar cheese instead of extra sharp cheddar.
This salad is even better (I wouldn’t have thought it could be any better!) the next day.
Creamy Pasta Salad
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 10 servings
- 2 cups dried elbow macaroni
- 2 cups frozen peas
- 1 7 ounce block of extra sharp cheddar cheese, diced
- 1/2 cup sweet pickles diced
- 1/2 cup sweet onion diced
- 1 4 ounce jar pimentos, drained
- 1 cup mayonnaise
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon sugar
- 2 teaspoons Kosher salt
- 2 teaspoons freshly ground black pepper
Cook the pasta per package instructions. Drain well, transfer to a large bowl, cover and refrigerate for 1 hour to cool.
Add the peas, cheese, pickles, onion and pimento and fold to combine.
In a separate bowl whisk together the mayonnaise, cream, mustard and sugar. Fold into the pasta mixture.
Season with salt and pepper and serve.
This creamy dill broccoli slaw is a wonderful spin on my favorite salad, creamy cucumber salad. Loaded with dill and a hint of lime, it has a great summer flavor with plenty of crunch to it. I added a few sliced fresh chili peppers and chives from our garden for garnish. Cilantro would also make a great addition to this slaw.
You can substitute ‘normal’ shredded cabbage for the broccoli if you wish. Broccoli slaw tends to stay crunchier longer than cabbage, which can get soggy in no time. If you do make this creamy dill broccoli slaw with cabbage instead, sauce only the amount of slaw you plan on serving. That way the leftovers won’t get drenched in sauce and become soggy.
Creamy Dill Broccoli Slaw
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
- 1 bag 4 cups broccoli slaw
- 3/4 cup mayonnaise
- Zest and juice of 1 lime
- 1 tablespoon olive oil
- 1/4 cup chopped fresh dill
- 2 tablespoons sugar
- 1 teaspoon Kosher salt
- 1 teaspoon cumin I used slightly less
- Hot pepper sliced, for garnish (optional)
- Chives sliced, for garnish (optional)
Place the slaw mix in a medium resealable container.
In a bowl, whisk together the remaining ingredients except for the garnish. Add to the slaw. Cover and shake gently to coat.
Refrigerate for at least 1 hour before serving. Garnish with sliced pepper and chives, if desired.