- ½ cup crab meat
- 1 tablespoon mayonnaise
- 1 teaspoon dijon mustard
- 1½ teaspoons Old Bay
- pepper, pepper to taste
- 1 heaping teaspoon mince green onions
- ¼ cup shredded Gruyere, plus more for sprinkling
- ¼ cup shredded Cheddar, plus more for sprinkling
- 2-3 tablespoons butter
- 4 slices sourdough bread
- In a small bowl (the one you use for cereal is fine), mix together the crab meat, mayonnaise, mustard, Old Bay, a bit of pepper, and the green onions. Mix it well, then taste, and adjust as you see fit. (Most prepared crab meat is cooked so you can taste it)
- Mix the Gruyere and Cheddar to the crab mixture. Mix until everything is coated.
- Now take your bread. On two slices, sprinkle a little extra Gruyere. (The cheese is your glue to hold it all together)
- Top each of those two slices with half of the crab mixture.
- Top the crab mixture with a little extra Cheddar.
- Place the second piece of bread on top. Press gently to squish it all together.
- In a large skillet on medium to medium-high heat, melt 1-1½ tablespoons of butter.
- Once the skillet is nice and hot, add the sandwich. Cook until the bread is golden brown. This will take a few minutes, and it’s ok to lift it up and check it.
- Lift the sandwich out of the skillet and melt the rest of the butter. Flip the sandwich and put it back into the skillet with the untoasted side down (golden brown, cooked side up).
- Cook until the cheese is melted and the second side is golden brown. Adjust the heat as you go if you feel the bread is getting dark too quickly.
- Remove from heat, cut in half, and serve.