This simple, crave-worthy, gooey sandwich can be served as a meal or an appetizer sliced into small pieces and drizzled with sauce. The sweet, spicy, smoky and rich “everything sauce” can be used on, well, everything. Always have some of this in your fridge ready to be slathered over grilled fish, chicken, veggies, beef, or even toasted bread. —Benny's Chop House
Maine Lobster meat picked
Dungeness crab meat
shredded aged white cheddar
ripe tomato, sliced
lemon, sliced in half
slices high quality sandwich bread
lemon, zested and juiced
In This Recipe
Toast the Bread: The key to a good grilled cheese is toasting the bread on both sides to double that delicious and buttery golden brown flavor. Be sure to toast the bread on the outside first, flip over, then build the sandwich onto the toasted bread.
Start cooking the inside of the sandwich: Spread the mayo evenly over the toasted inside of each piece of bread. Set aside. In a non-stick pan add the lobster, crab, a touch of butter and a dash of lemon juice. Toss until warm and slightly melted. Place atop the toasted bread with the tomato.
To cook the sandwich: Place 1⁄2 the butter in the pan and heat until melted. Add the sandwich with the melted insides and toast over medium heat (it may take a few minutes on lower heat, but it is well worth the melted crunch). Before you flip the sandwich, add the remaining butter, then flip. Place the entire pan in the oven for 5 minutes.
For the Everything Sauce: Combine all the ingredients in a bowl with a whisk and set aside.
To serve: Slice the sandwich in half and serve alongside the everything sauce for dipping. Squeeze the lemon juice over the sandwich at the last minute to add a touch of acid. For a messier, sloppier, finger-licking good time, drizzle the sauce right over the sandwich. Garnish with fresh sliced chives.