Grilled cheese sandwiches are one of THE quintessential comfort foods. That combination of crusty bread and warm cheeses produces soothing happiness with every single bite. You almost think it can’t get any better: the keyword there being “almost.”
This Super Seafood Melt, created in conjunction with the Incredible Egg, pushes the envelope on the classic after-school sandwich. Whether you’re heading back to school now or feeling a bit nostalgic of your college days, this is an elevated twist on the college staple that takes it to a whole new level.
Succulent lobster and a perfectly fried Egg add even more luxuriousness to the sandwich of your childhood. It’s a simple enough sandwich that you can easily make it between work or study breaks, but it still delivers big on flavor, texture, and nostalgia.
If lobster’s hard to track down, it’s no big deal. Feel free to add any other seafood in, like scallops or crispy soft-shell crabs, to get a similar effect.
Regardless of what seafood goes inside, the combination of flavors, oozy Egg, and gooey cheese creates a heartwarming mouthful that’s a tasty nod to the meal that got you through your daily school struggles, past or present.
If you’re down to make this Seafood Super Melt for yourself, peep the recipe below.
1 whole lobster (can also use seared scallops or other cooked seafood of choice!)
1 bag extra thick Sourdough “Texas cut” bread
½ cup mayonnaise
¼ tablespoon fresh tarragon, chopped
¼ tablespoon fresh chives, chopped
½ tablespoon whole grain mustard
½ tablespoon lemon juice (fresh squeezed)
Fresh Buffalo Mozzarella sliced ½” thick
2 tablespoons canned roasted green chilies, small dice
Salt, to taste
¼ teaspoon black pepper
2 tablespoons butter
Servings: 2 sandwiches
Cut mozzarella and set aside.
Bring a large pot to boil. Once boiling, place lobster in pot and cook until done, approximately 7 minutes per pound. Chop cooked lobster into chunks ¾ inch in size approximately.
In small saucepan, melt butter and fold in lemon juice, tarragon, salt and pepper to taste. Place into mixing bowl.
Coat one side of the bread with mayonnaise and sear coated side down in same saucepan with butter on med/high heat.
Place remaining mayonnaise into separate mixing bowl and fold in chopped chives, salt, pepper, whole grain mustard and green chilies.
Slather the inside of both sides of bread with mayo mix, pile lobster on, top off with mozzarella slices. Place in 375 degree oven and melt cheese, pull out cut and let the gooiness drip all over.
Cook a sunny-side up Egg to top the sandwich. In a small frying pan, crack one Egg in slowly to ensure the yolk doesn’t break. Cook on a low heat for 4-5 minutes, until the white fully sets but you can still get a runny yolk.
Place the sunny-side up Egg on top of the melted cheese and lobster. Enjoy!
Created in partnership with The Incredible Egg.