Chef John Folse's Louisiana Crab and Twin Cheese Panini Submitted by Johnny Prep Time: 30 Minutes Yields:4 (5-inch) Sandwiches Between the layers of buttery French bread, perfect friendships are born. Crustacean meets cow in this perfect panini. 1 loaf French bread 2 (12-ounce) packages imitation crabmeat or fresh claw crabmeat softened butter for brushing 1/2 cup mayonnaise 1/4 cup brown sugar sweetened honey mustard 2 cups grated Cheddar cheese 2 cups grated Kashkaval cheese 1 head green leaf lettuce, shredded 1/2 inch salt and cracked black pepper to taste Preheat a panini press. NOTE: If you do not have a panini press, heat a skillet over medium heat. Another heavy skillet will be needed to press down and flatten the sandwiches. Slice French bread in half lengthwise then cut into 5-inch segments. Brush outside of bread with softened butter. In a small mixing bowl, combine mayonnaise and sweet honey mustard. Once well mixed, lightly spread on inside top and bottom half of loaf. Layer crabmeat on bottom half of loaf. Top with grated cheeses and lettuce. Season with salt and pepper. Close sandwich and cook approximately 3 minutes in a panini press or until golden brown and cheese is melted. If using a skillet, cook 3 minutes on each side.
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