The Crabby Cobb Panini

Diana Adcock


Not a crab fan? Try grilled, sliced lobster tail or crispy tempura shrimp. Serve with fries or kettle chips with blue cheese dip.

★★★★★ 1 vote
25 Min
10 Min
Stove Top


1/2 c
butter, room temp
1/2 c
16 slice
tillamook colby jack cheese
1 c
blue cheese crumbled
1 large
ripe tomato, 8 medium thick slices
1 large
ripe avocado, peeled, pitted, 16 slices
8 slice
thick cut bacon, cooked crisp
1 lb
dungness crab meat, picked and divided into fourths
3 c
baby spinach, divided into fourths
8 slice
whole grain white or wheat bread


1In a medium bowl whisk together butter and mayo. Set aside.
2Prep tomato and avocado, set aside.
3Cook bacon, drain on a paper towel-pat off fat. Set aside.
4Double check crab for any shell bits and remove.
5Lay out 4 slices of bread, layer in this order (each):
2 slices Tillamook Colby jack cheese.
2 tablespoons blue cheese.
2 slices tomato.
4 slices avocado.
1/4 cup crab meat.
2 slices bacon (I tear mine in half so it's not hanging off)
2 slices Tillamook Colby Jack Cheese.
Remaining bread slices.
6Heat large cast iron skillet over medium heat. Griddle or Panini Press to 350 degrees. Any higher and the middle of your sandwich will not be warm and your bread burned.
7Butter the tops of the bread with the butter/mayo mixture.
8Place butter/mayo side down on your hot skillet, griddle or Panini press.
9Now butter the remaining bread.
10Cook for about 4-5 minutes per side-you want your bread nice and evenly golden brown.
11Serve hot. Offer Blue Cheese or Thousand Island dressing for dipping.

About The Crabby Cobb Panini

Course/Dish: Sandwiches
Main Ingredient: Seafood
Regional Style: American