Summer food in New England is some of the best. Mounds of seafood, buttery goodness, and fresh greens are staples in any restaurant worth its Boston namesake. I wanted to bring that seasonal goodness home in a comfort-food kind of way. Gourmet grilled cheese is pretty much like eating off of the kids menu and getting away with it. This little concoction takes some of my favorites and puts them into one mouthwatering bite. The crisp sourdough is perfectly contrasted by smooth avocado while the savory spice plays on the sweetness of crab.
Naturally, the meal is only complete with a serving of Cape Cod chips. Add a small dipping cup of cocktail sauce if desired.
1/4 c crabmeat
2 slices sourdough bread
1 ripe avocado
2 pieces Provolone cheese
1 tsp shredded parsley
2 tbsp butter
Melt 1 tbsp butter in frying pan over medium heat. Spread 1 tbsp butter on the inside of each slice of bread and sprinkle with shredded parsley. Place Provolone cheese on one slice of bread; on the other, put crabmeat. Finally, lay avocado on the cheese slice and close the sandwich. Toast in frying pan until golden brown, roughly 4 minutes each side.