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Lobster and Cheese Sandwich

LOBSTER GRILLED CHEESE SANDWICH

This Lobster and Grilled Cheese Sandwich, with its layer of lobster meat sandwiched between layers of a medley of melting cheeses, takes a traditional grilled cheese sandwich to the gourmet level.

Course Sandwich
Cuisine Canadian
Keyword cheese, grilled cheese sandwich, lobster, lobster and grilled cheese sandwich, sandwich
Servings 1
My Island Bistro Kitchen My Island Bistro Kitchen - Barbara

Ingredients

  • 2½ oz (70g) cooked lobster meat, cut into bite-sized pieces, about ½“ each
  • 1 tbsp butter (or Garlic and Onion Chive Butter)
  • Apx. 2 tbsp butter (or Garlic and Onion Chive Butter), softened to room temperature for spreading [See Note below]
  • Apx. 1½ - 2 tbsp mayonnaise or salad dressing [See Note below]
  • 1½ tsp red pepper jelly (optional but super tasty if you have it on hand)
  • 1 tsp Dijon mustard
  • Dash of Old Bay Seasoning (optional)
  • 2½ oz (70g) good quality melting cheese(s) of choice (e.g., Havarti, Gruyère, Gouda, Aged Cheddar), shredded
  • 2 slices bread of choice

Instructions

  1. Select desired blend of good quality melting cheeses to equal approximately 2½ oz/70 grams. Havarti, Gruyère, and Gouda are a particularly good combination in this sandwich. Use the large hole side of a box grater to shred the cheeses. Combine the cheeses together in a small bowl.

  2. In a separate small prep bowl, whisk the mayonnaise or salad dressing with the red pepper jelly (if using), Dijon mustard, and Old Bay Seasoning (optional).

  3. In small skillet over medium low heat, melt 1 tbsp butter (or, even better, Garlic and Onion Chive Butter). Add the lobster pieces and sauté over low heat briefly, just until lobster is warmed.

  4. While the lobster meat is being warmed, spread the butter on one side of each bread slice. Lay the buttered sides face down on a cutting board. Spread the mayonnaise or salad dressing mixture on the unbuttered sides of both bread slices.
  5. Spread half of the shredded cheese on one of the bread slices, lightly pressing the cheese mixture into the bread slice to adhere it to the mayonnaise (or salad dressing).
  6. Heat a medium-sized non-stick skillet over medium heat.

  7. Distribute the warmed lobster meat on top of the cheese-covered bread slice. Top with the remaining cheese. Carefully transfer the remaining bread slice on to the top of the cheese. Using an egg lifter/large flat spatula, gently press down the sandwich to hold the ingredients together. Do not over-compress sandwich.

  8. Using a large egg lifter/flat spatula or bench scraper, transfer the sandwich to the pre-heated skillet. Toast, flipping the sandwich once, until both sides are toasted golden brown and cheese is melted. When sandwich is flipped, gently press an egg lifter down on the toasted side of the sandwich to slightly compress it and to hasten melting of the cheese throughout the sandwich. Reduce heat, if necessary, during the toasting process to prevent bread from burning.
  9. Cut sandwich into desired sized pieces. Serve with potato chips, a green salad of choice, or the traditional cup of tomato soup.

Recipe Notes

Yield: 1 serving

[Copyright My Island Bistro Kitchen]

NOTE: Amounts of butter and mayonnaise or salad dressing indicated in recipe are approximate measures only. Exact amounts will depend on quality and size of bread slices used.