4.7 from 54 votes
Kennebunkport Lobster Grilled Cheese Sandwich
The Kennebunkport Lobster Grilled Cheese Sandwich combines creamy mascarpone mixed with scallions and tomatoes with sliced provolone, peppery arugula, and Maine lobster on country-style white bread. Slathered with a chili butter mixture and grilled until golden, the sandwich offers a rich, layered flavor with a crisp exterior and warm, melted filling featuring the sweetness of lobster paired with tangy and fresh accents.
Course:
Lunch
Cuisine:
Vegetarian
Ingredients
- 4-6 tablespoons butter ½ to ¾ stick, room temperature
- 1 teaspoon chili paste
- ½ cup mascarpone cheese Wisconsin, 4 oz, softened
- 2 scallions thinly sliced (white and green parts)
- ¼ cup tomato small dice
- 4 lices country-style white bread
- 4 provolone cheese Wisconsin, thin slices
- ½ cup arugula
- 1 cup lobster coarsely copped, Maine, cooked
Instructions
- In small bowl stir together butter and chili paste. Set aside. In medium bowl stir together Wisconsin Mascarpone Cheese, scallions and tomatoes. Spread Mascarpone mixture over each bread slice, evenly dividing.
- Top Mascarpone on 2 slices with 2 Provolone slices followed by arugula, evenly dividing. Arrange lobster in even layer over arugula, then top with remaining Provolone slices followed by remaining bread slices, Mascarpone-side-down.
- In large nonstick skillet, melt 2-3 tablespoons butter over medium heat. Place sandwiches in skillet and spread remaining butter over sandwich tops. Cook sandwiches until bottom bread is golden brown, about 3 minutes. Using a spatula, carefully flip sandwiches, pressing down gently. Continue cooking additional 3 minutes, or until both sides are golden brown and filling is warm and melted.
Cup of Yum
Notes
- This recipe is credited to Veronica Callaghan, winner of the 2013 Grilled Cheese Academy Recipe Showdown.