-
In a medium bowl whisk together mayonnaise, mustard, lemon juice, old bay and chives until smooth. Carefully fold in jumbo lump crab meat until completely coated. Refrigerate until ready to assemble the sandwiches.
-
Spread butter on one side of each slice of sourdough. Heat a large skillet over medium heat and place 2 slices of bread, butter side down.
-
Top bread evenly with crab mixture, tomato slices, cheddar, swiss and pickles. Top with remaining bread slices, butter side up.
-
Toast sandwiches for 2-3 minutes per side or until bread is toasted golden brown and cheese has melted. Slice sandwiches and serve.