Crab Sammy with Baconnaise
Submitted By: J&D
January 25, 2010
Baconnaise is a great way to add some superb flavor to this crab sandwich!
1 loaf unsliced French bread
2 tablespoons Baconnaise, or as needed
16 ounces imitation or real crab meat
4 slices Muenster cheese
4 slices colby jack cheese
1 large tomato, sliced
1 avocado, pitted, peeled and sliced
2 cups alfalfa sprouts
Fresh ground black pepper to taste
Slice the loaf of French bread in half lengthwise. Scoop out the center portion of each half to make a hollow and discard. Spread Baconnaise on the bottom half of the loaf. Fill the bottom hollow with crabmeat. Cover the crabmeat with slices of Muenster and colby jack cheese, then layer with the tomato slices, avocado slices, and sprouts. Season with fresh ground black pepper to taste. Top with the remaining bread half. Slice across the loaf to make six sections.
© 2009. All Rights Reserved.