Grilled Cheese
Grilled Cheese





Makes 4 sandwiches

1 pound cooked crab or shrimp, coarsely chopped
1/4 pound herbed brie or goat cheese, chopped as finely as you can
1/4 cup mayonnaise
3 tablespoons finely sliced green onions
1 tablespoon grainy mustard
2 teaspoons lemon juice, or to taste
Salt and pepper to taste
8 slices rustic or whole grain bread
4 generous slices of gruyere or your favorite melting cheese
1/4 pound butter, melted


Mix the crab, brie, mayonnaise, green onions, mustard, lemon juice, salt and pepper in a bowl.

Brush one side of each slice of bread with the butter and assemble sandwiches with the buttered sides of the bread facing out. Fill with a slice of cheese and a quarter of the crab mixture.


In a heavy bottomed skillet or flat top cook over medium high heat until the bread is golden brown on both sides and the cheese is melted on the inside.







Serves 2


This is a simple sandwich made delicious by grilling it.  You can make even more delicious by including one or more of the suggested add-ons



1/4 cup mayonnaise

2 teaspoons honey

1 teaspoonDijonmustard

1 teaspoonMadrasstyle curry powder (or to taste)*

4 slices good whole and/or multigrain bread

2 medium Gravenstein apples; peeled, cored and sliced thinly

6 ounces or so coarsely grated Jack cheese such as Vella Mezzo Seco or your favorite

2 tablespoons each butter and olive oil


Combine the mayonnaise, honey, mustard and curry together to make a smooth mixture.  Adjust to your taste.  Liberally spread on the bread slices and top with the apples, arranging attractively.  Arrange cheese over this. 


Melt the butter/oil combination in a heavy bottomed skillet and cook the sandwich until golden on both sides.  Serve immediately.


Add ons:

  • 4 strips applewood smoked bacon crisply fried or baked
  • Slices of good ham or other salumi
  • Almond or other nut butter that you like
  • Chopped Major Grey or other chutney that you like


*Remember that curry powders vary widely in flavor and power.  Use your favorite and adjust to your own taste.


John Ash © 2014


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