I am entering the Grilled Cheese Academy contest.
Bacon Crabby Grilled Cheese (4 Servings)
1/2 cup Whole Milk Greek Yogurt
2 cup Wisconsin Gruyere cheese, grated
1 1/2 tsp. Old Bay seasoning
1 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1 8 oz. Wisconsin Mascarpone Cheese
1 cup grated Wisconsin Smoked Gouda cheese
8 oz. Wisconsin Mozzarella
1 lb. Jumbo Lump crabmeat
Pinch of Salt and Pepper
4 Ciabatta Pretzel Roles
6-8 tablespoons butter, softened ( 2 per roll)
1 side spread mustard (horseradish)
2 tsp. Fresh Dill per sandwich
16 slices of bacon thick cut
Preheat oven to 350 degrees.
Combine Mascarpone and Yogurt, Gruyere, Old Bay, Worcestershire sauce, salt, pepper and dry mustard. Mix in crab meat drain and pick for shells. Spoon mixture into casserole and sprinkle with grated Gouda and top with 4 oz. of Mozzarella. Bake 20 minutes. While baking cook bacon drain and set aside.
In cast iron pan melt butter on low heat at salt to butter if unsalted. I like to melt the butter, then place ciabatta face in butter wait until a, flip them over so you can see the browned sides are facing up, spread horseradish mustard on one pieces of roll sprinkle fresh dill on top and coat with Mozzarella cheese about an oz. per roll. Top with crispy bacon 4 pieces of thick cut. Remove from grill and top with hot Crab dip from the oven (use slotted spoon to allow liquid to drain), and close your sandwich so that the cheese is sandwiched between the browned surfaces. Put back on Cast iron gently press down with spatula and put in oven for 1 to 2 minutes.