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Photo: Kathy Strahs
This sandwich starts with crabmeat that’s tossed in a dressing with tons of bright, fresh flavors and then layered onto sourdough bread with sliced tomato, bacon and sharp cheddar cheese. And then, of course, it gets all toasty and melty on the grill. I’m not ashamed to admit that I like to indulge in such things from time to time. Somehow I have a feeling I’m not the only one!

We don't need to tell you how excited we are to plow through a whole cookbook of genius panini combinations. But suffice it to say, thanks to author Kathy Strahs' recent release, The Ultimate Panini Press Cookbook, we're firing up the press, slicing bread off the loaf and inspecting the fridge for any "extras" that might make these awesome, melty grilled sandwiches just a little better.

This is the type of sandwich that, to me, falls under the category of “diner food.” And I say that as someone who has a high respect for diners and their iconic place in American culture. Let’s be honest: Some of the ingredients they use aren’t always the healthiest—but, man, the food sure tastes good.

If I ever encountered Bacon Crab Melt Panini on a diner menu—or any menu, really—it’s a safe bet that I’d order it. The sandwich starts with crabmeat that’s tossed in a dressing with tons of bright, fresh flavors and then layered onto sourdough bread with sliced tomato, bacon and sharp cheddar cheese. And then, of course, it gets all toasty and melty on the grill. I’m not ashamed to admit that I like to indulge in such things from time to time. Somehow I have a feeling I’m not the only one!

Reprinted with permission from The Ultimate Panini Press Cookbook