Bacon Crab Melt Panini

• 4 tablespoons mayonnaise
• 2 tablespoons chopped celery
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon Old Bay Seasoning
• 1/2 teaspoon Dijon mustard
• coarse salt and freshly ground black pepper
• 12 ounces lump crabmeat, drained well
• 4 tablespoons (1/2 stick) butter, at room temperature
• 8 slices sourdough or other rustic white bread, sliced from a dense bakery loaf
• 4 ounces sharp cheddar cheese, sliced
• 8 strips cooked bacon
• 2 plum tomatoes (such as Roma), thinly sliced and seeded

1. Heat the panini press to medium-high heat.
2. In a medium-size bowl, combine the mayonnaise, celery, lemon juice, Old Bay seasoning, Dijon mustard and salt and pepper to taste.
3. Stir in the drained crabmeat.
4. Spread butter on two slices of bread to flavor the outside of each sandwich.
5. Flip over one slice and top the other side with cheese, crab salad, bacon, tomatoes and more cheese.
6. Close the sandwich with the other slice of bread, buttered side up.
7. Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.

mayonnaise, celery, freshly squeezed lemon juice, mustard, salt, lump crabmeat, butter, sourdough, cheddar cheese, bacon, tomatoes

Taken from www.foodrepublic.com/recipes/bacon-crab-melt-panini-recipe/ (may not work)