Lobster and Crab Stuffed Grilled Cheese

The tried and true grilled cheese sandwich has come a long way. It’s withstood the test of time as a satisfying lunch staple, found in almost any diner across the country. But it’s also matured into a versatile and sophisticated sandwich over the years...a tantalizing taste experience that combines international cheeses like Gruyere, mascarpone, provolone–along with American...and different breads with complementary ingredients like cabbage, diced tomato, and sauces.

Give yourself an adventure in taste with this one-of-a-kind lobster and crab stuffed grilled cheese sandwich from the Food Network, courtesy of Down the Hatch Maui.

Sandwich Ingredients:

• 4 ounces cooked Maine lobster
• 4 ounces cooked blue crab meat
• 2 slices sweet bread
• ½ ounce whipped mayonnaise
• 2 slices American cheese
• 1 ounce shredded cabbage, plus for garnish
• 1 ounce diced tomato
• ½ ounce whipped mayonnaise
• 2 slices American cheese
• ½ ounce shredded cheese mix
• Paprika, for garnish
• ½ ounce Lava Sauce
• ½ ounce Lemon Beurre Blanc
• 6 ounces shoestring fries, for serving

We'll teach you how to make the Lava Sauce and Lemon Beurre Blanc, don't worry!

Sandwich Directions:

1. Heat the lobster and crab meat.

2. Spread the bread slices evenly with mayonnaise before toasting on a flattop grill. Repeat on reverse side.

3. Add the American cheese, lobster, crab meat, cabbage, tomato, Lemon Beurre Blanc and shredded cheese to one of the slices and form a sandwich.

4. Toast until the cheese is melted.

5. To serve, cut the sandwich into four squares and place the exposed ends on top of fanned out cabbage. Drizzle Lava Sauce diagonally across the top of the sandwich. Sprinkle paprika across the entire plate. Serve with shoestring fries.

Lemon Beurre Blanc Ingredients:

• 2 shallots, finely chopped
• 8 ounces white wine
• 2 ounces lemon juice
• 1 tablespoon heavy cream
• 12 tablespoons (1 ½ sticks) cold unsalted butter, cubed
• Salt and white pepper

Lemon Beurre Blanc Directions:

1. Combine the shallots, white wine and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.

2. Add the cream to the reduction.

3. Once the liquid bubbles, reduce the heat to low.

4. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency.

5. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.

Lava Sauce Ingredients:

• 4 cups mayonnaise
• 8½ cup sambal
• 1 cup sweet Thai chile sauce
• ¼ cup lemon juice

Lava Sauce Directions:

Mix the mayonnaise, sambal, chile sauce and lemon juice in a bowl until well blended. Refrigerate until ready to serve.

...Once you’ve put it all together, take a bite and enjoy the rich and savory combination of tastes and textures of a distinctively different grilled cheese sandwich!