Time: 20 minutes. This sandwich is also great served open faced, using toasted bread. Lynn Blair invented it one day when she was trying to figure out what to do with leftover crab.
4 slices sourdough French bread
2 tablespoons mayonnaise
Ground white pepper
2 tablespoons softened butter, divided
1/2 pound shelled cooked crab or canned lump crab
1/2 large avocado, sliced thin
2 very thin slices red onion, rinsed, dried, and separated into rings
4 ounces Swiss, gruyère, fontina, or jack cheese, sliced thin
How to Make It
Spread bread slices with mayonnaise and sprinkle with white pepper. Layer 2 slices with crab, avocado, onion, and cheese. Set remaining bread slices on top and spread each with 1 tsp. butter.
Melt remaining 2 tsp. butter in a large nonstick frying pan over medium heat. Put sandwiches in pan, unbuttered side down, and cook, turning once, until golden brown and cheese is melted, about 6 minutes total.