4 slices sourdough bread
3 tablespoons olive oil
1 cup crabmeat
1/2 to 3/4 cup rouille (see recipe)
1 tablespoon finely sliced chives
1 tablespoon lemon zest
1/2 teaspoon salt
1. Brush both sides of bread with oil; place on panini press, toasting only one side. Leave press open until bottoms of bread have started to turn golden brown, about 1 minute. Remove bread; place on work surface, darker side up. Heat panini press to 380 degrees.
2. Mix crabmeat with rouille, chives, lemon zest and salt. The crab should be creamy but not overdressed. Taste, adjusting with salt, pepper and lemon.
3. Spread toasts with crab mixture. Cut squares of parchment the size of the bread; brush paper with olive oil. Place oil-side down on the crab layer. Place toasts in panini press; let toast 1 to 2 minutes, or until the very top is golden brown.
4. When ready to serve, remove paper and cut each toast into 4 pieces.
-- Michael Mina