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1
In a medium bowl, stir together the crab, mayonnaise, feta, celery, corn, curry, and pepper to taste.
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2
Set aside.
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3
(The crab mixture can be made up to 1 day in advance and refrigerated.
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4
Bring to room temperature before using).
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5
To assemble: Butter one side of each slice of bread.
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6
Place 4 slices on your work surface, buttered side down.
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7
Distribute the crab mixture evenly over the 4 slices, followed by the cheese.
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8
Place the remaining 4 bread slices on top, buttered side up.
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9
STOVETOP METHOD: Heat a large nonstick skillet over medium-high heat for 2 minutes.
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10
Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt.
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11
Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly.
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12
Cook for 1 minute, or until the undersides are golden brown.
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13
Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the Monterey Jack cheese has melted completely.
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14
Let cool slightly before serving.
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15
SANDWICH MAKER METHOD: Preheat the sandwich maker.
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16
Follow directions for sandwich assembly, and cook according to the manufacturer's instructions.
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17
If your sandwich maker doesn't have an adjustable lid, be very careful when you lower the lid; if you put too much weight on the sandwiches the crab mixture might ooze out.
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18
GAS GRILL METHOD: Brush the grill rack with oil and preheat the grill to medium-high.
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19
Follow directions for sandwich assembly.
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20
Put the sandwiches on the grill and follow directions for the stovetop method.
