Ingredients Jump to Instructions ↓

  1. 1/2 tsp. dried dill weed

  2. 2 Tbsp. Dijon mustard

  3. 2 cups deli seafood salad

  4. 8 slices sourdough bread

  5. 1 cup shredded Havarti cheese

  6. 1/2 cup cocktail sauce

  7. 4 Tbsp. butter, softened

Instructions Jump to Ingredients ↑

  1. Stir dill and mustard into seafood salad and divide among half of the bread slices; sprinkle with cheese and top with cocktail sauce. Top with remaining bread slices. Butter outsides of sandwiches and cook on a skillet or dual contact grill until bread is toasted and crisp. Slice in half and serve immediately.

  2. sandwiches


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