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Clobster Grilled Cheese With Everything Sauce

Enjoy this decadent grilled cheese on National Grilled Cheese Day (or any day)

This simple, crave-worthy, gooey sandwich can be served as a meal or an appetizer sliced into small pieces and drizzled with sauce. The sweet, spicy, smoky, and rich “everything sauce” can be used on, well, everything.

This recipe is courtesy of Slapfish.


For the Everything Sauce:

  • 1/2 Cup mayonnaise
  • 1 Tablespoon chopped pickles
  • 1 Teaspoon sriracha
  • 1 Tablespoon pickle juice
  • 1 Teaspoon ketchup
  • 1 Tablespoon tomato juice
  • 1 Tablespoon minced chipotle
  • 1 lemon, zested and juiced
  • 1 Teaspoon honey
  • 1 Teaspoon Dijon mustard

For the Clobster Grilled Cheese:

  • 4 Ounces Maine lobster meat, picked
  • 2 Ounces Dungeness crab meat
  • 2 Tablespoons shredded aged white Cheddar
  • 1 Tablespoon shredded mozzarella
  • 2 Tablespoons mayonnaise
  • 1 ripe tomato, sliced
  • 2 Tablespoons butter, plus more
  • 1 lemon, sliced in half
  • 4 slices high-quality sandwich bread
  • Chives, for garnish


For the Everything Sauce:

Combine all ingredients in a bowl with a whisk; set aside.

For the Clobster Grilled Cheese:

Toast the bread on the outside first, flip over, then build the sandwich on the toasted side.

Spread the mayo evenly over the toasted side of each piece of bread. Set aside.

In a non-stick pan, add the lobster, crab, cheese, a touch of butter, and a dash of lemon juice. Toss until warm and slightly melted.

Place atop the toasted bread with the tomato.

Place 1 tablespoon of butter in the pan and heat until melted.

Add the sandwich, with the melted insides, and toast over medium heat.

Before you flip the sandwich, add the remaining butter; then flip.

Place the entire pan in a pre-heated oven for 5 minutes.

Remove from oven.

To serve: slice the sandwich in half and serve alongside the everything sauce for dipping. Squeeze the lemon juice over the sandwich at the last minute to add a touch of acid.

Garnish with fresh-sliced chives.