2 slices sourdough bread
1 teaspoon melted butter
1 small ripe Hass avocado, skinned, pitted and fan sliced
5 ounces fresh Dungeness crab meat or snow crab meat (may substitute julienned breast
of chicken if desired)
2 slices Monterey Jack cheese
1 tablespoon mayonnaise
1 tablespoon ketchup
½ tablespoon sweet pickle relish
½ tablespoon red onions, chopped
1 pinch fresh cracked black pepper
(Note: May substitute Thousand Island dressing in place of sauce, if desired)
Combine all 5 ingredients by hand. Set aside.
Brush one side of each slice of bread with melted butter. Place face-down in a non-stick sauté pan, over medium heat. Spread sauce over each slice of bread, and place a piece of cheese on each slice. Place sliced avocado on one bread slice, and crab on the other bread slice. Cook until bread is golden brown. Place both pieces of bread under a broiler for 1 ½ minutes until cheese is melted. Remove from broiler, put slices together, cut in half and serve.
Makes one sandwich.