Uh-oh. Looks like I’ve entered an eating contest. It won’t be for hot dogs. It won’t be for pie and it’s not for chicken wings.
This eating contest won’t be with me as a contestant either. Instead, I’ll be on the other side of the table, as a judge. And I won’t be judging others eating. Nope, it’ll be me and a select few who will be doing all of the tasting.
This June I’ll be reprising my role as a judge at the Wisconsin Cheese Academy’s Grilled Cheese Recipe Showdown. And loving every crumb of it.
Now, if you haven’t yet entered a recipe that will put me into a dead faint that has me dropped straight into a wheelbarrow and wheeled out the door, now is the time.
With the chance to win a $10,000 grand prize package, it’s probably worth a spin at this game of grilled cheese recipe roulette.
So let’s play!
It’s still grilled cheese month, and I’m still in the mood to melt.
Sometimes I find myself creating grilled cheese sandwiches that are a tad over the top, whether it’s based on my favorite salad or a riff on the classic BLT.
But this time around I’m going with just 3 ingredients to create a simple and utterly craveable bite between two slices of buttery toasted sourdough.
This sandwich is my dad’s favorite. He gets it every time we meet for lunch, at a local seafood restaurant where the crab is always fresh and the sourdough freshly baked. And bonus part, he always picks up the bill. Now that’s a great dad.
I used creamy Havarti for today’s version, but a lighter white cheese like baby Swiss or even a Monterey Jack will sub in just fine.
The sweetness of snow crab is key. Dungeness, as long as it’s sweet, would work too but plan on a meatier, sturdier bite rather than the delicate snowy crab flavors that meld so well with creamy avo and melty white cheese.
Pondering king crab? I’d probably save it for dunking solo with butter thanks to the saltier flavor that’s just too much for this delicate flower of a sandwich.
Bottom line? Grilled cheese is happy food.
- 4 slices sourdough bread
- 2 slices Havarti cheese
- ½ avocado, pitted and sliced
- 8 ounces fresh snow crab meat
- 2 tablespoons butter, room temperature
- Spread ½ tablespoon of butter on one side of each slice of the bread, then stack buttered sides together. Cut the Havarti slices in half and layer 1 half slice on top of each bread stack, then a few slices of avocado, then half of the snow crab on each bread stack then the remaining Havarti cheese slices. Place bread buttered side down in a fry pan over medium heat. Cover with a lid and let cook for 3-4 minutes or until golden.
- Reduce the heat to medium-low and flip sandwich to the other side and cook for 2-3 minutes or until bread is toasty golden and cheese has melted. The second side will cook faster than the first so watch carefully.
- Cut in half and enjoy hot.
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