the crabby cobb panini
(1 rating)
Not a crab fan? Try grilled, sliced lobster tail or crispy tempura shrimp. Serve with fries or kettle chips with blue cheese dip.
(1 rating)
yield
4 serving(s)
prep time
25 Min
cook time
10 Min
method
Stove Top
Ingredients For the crabby cobb panini
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1/2 cbutter, room temp
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1/2 cmayonnaise
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16 slicetillamook colby jack cheese
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1 cblue cheese crumbled
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1 lgripe tomato, 8 medium thick slices
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1 lgripe avocado, peeled, pitted, 16 slices
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8 slicethick cut bacon, cooked crisp
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1 lbdungness crab meat, picked and divided into fourths
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3 cbaby spinach, divided into fourths
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8 slicewhole grain white or wheat bread
How To Make the crabby cobb panini
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1In a medium bowl whisk together butter and mayo. Set aside.
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2Prep tomato and avocado, set aside.
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3Cook bacon, drain on a paper towel-pat off fat. Set aside.
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4Double check crab for any shell bits and remove.
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5Lay out 4 slices of bread, layer in this order (each): 2 slices Tillamook Colby jack cheese. 2 tablespoons blue cheese. 2 slices tomato. 4 slices avocado. 1/4 cup crab meat. 2 slices bacon (I tear mine in half so it's not hanging off) Spinach. 2 slices Tillamook Colby Jack Cheese. Remaining bread slices.
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6Heat large cast iron skillet over medium heat. Griddle or Panini Press to 350 degrees. Any higher and the middle of your sandwich will not be warm and your bread burned.
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7Butter the tops of the bread with the butter/mayo mixture.
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8Place butter/mayo side down on your hot skillet, griddle or Panini press.
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9Now butter the remaining bread.
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10Cook for about 4-5 minutes per side-you want your bread nice and evenly golden brown.
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11Serve hot. Offer Blue Cheese or Thousand Island dressing for dipping.
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