Ingredients:

* 1/2 tsp. dried dill weed
* 2 Tbsp. Dijon mustard
* 2 cups deli seafood salad
* 8 slices sourdough bread
* 1 cup shredded Havarti cheese
* 1/2 cup cocktail sauce
* 4 Tbsp. butter, softened

Preparation:

Stir dill and mustard into seafood salad and divide among half of the bread slices; sprinkle with cheese and top with cocktail sauce.

Top with remaining bread slices. Butter outsides of sandwiches and cook on a skillet or dual contact grill until bread is toasted and crisp. Slice in half and serve