Description
Golden crisp sourdough grilled to perfection and filled with sweet tender lobster and nutty melted Gruyère, finished with a touch of Dijon for a rich yet balanced sandwich.
Ingredients
Scale
- 200 grams cooked lobster meat, chopped
- 150 grams Gruyère cheese, freshly grated
- 4 thick slices sourdough bread
- 2 tablespoons unsalted butter, softened
- 1 teaspoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat a skillet over medium low heat.
- In a small bowl, gently toss chopped lobster with Dijon mustard and black pepper.
- Spread softened unsalted butter evenly on one side of each bread slice.
- Place two slices of bread butter side down in the skillet.
- Sprinkle half of the grated Gruyère evenly over the bread in the skillet.
- Divide the lobster mixture evenly over the cheese layer.
- Top with the remaining Gruyère cheese.
- Cover with the remaining bread slices, butter side facing up.
- Cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is fully melted.
- Remove from skillet, rest for 1 to 2 minutes, slice diagonally, and serve immediately.
Notes
- Use medium low heat to allow cheese to melt without burning the bread.
- Pat lobster dry before mixing to prevent soggy bread.
- Freshly grated cheese melts more smoothly than pre shredded.
- Let the sandwich rest briefly before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 145 mg
