This sandwich is a variation on the classic tuna melt, which is itself a variation on the classic grilled cheese sandwich. This sandwich is a bit more upscale, since it uses crabmeat in place of tuna.
Soften unsalted butter
4 slices ciabatta bread
4 slices Swiss cheese
10 ounces crab claw meat
3 ounces Monterey Jack cheese, shredded
2 tablespoons green onions, finely chopped
1 tablespoon celery, finely chopped
1/3 cup mayonnaise
1 teaspoon Old Bay Seasoning
Prepare the bread. Spread butter on each slice and lay a slice of Swiss cheese on the unbuttered side.
To make the crab mixture, in a medium bowl, mix the crab meat, Monterey jack cheese, mayonnaise, green onions, and Old Bay Seasoning.
Add an even layer of the crab mixture on the top of one cheese slice. Place the other bread layer on top of the mixture, with the buttered bread side on the outside.
Heat a cast iron skillet or a non-stick pan on medium high heat. Grill the sandwich, browning each side for a few minutes until golden and crisp or until the cheese melts.
Cut the sandwiches in half and set at an angle for that endearingly crabby appearance.
Serve immediately with French fries or potato chips.
If cibatta bread is not available, a large store bought Italian bread is an excellent substitute. You want a bread that has a moderate crust and a fairly soft crumb. A coarse-textured peasant bread or a dense sourdough might be too hard to bite through without making a mess of the filling.
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