½teaspoonberbere* spice blendor use chili powder if you cannot find this
20or so medium basil leaves
zest of two medium lemons
In a small bowl, zest the lemons using a microplane. Add the goat cheese and salt, and mix until combined.
Warm your panini pan, large cast iron skillet, or grill. If not using a panini pan, it will be helpful to use a large stockpot to weigh down the sandwich as it cooks.
Split the bread lenghtwise, and smear the goat cheese evenly over the 4 loaves. Top with the crabmeat, then sprinkle the berebere spice or chili powder evenly over top. Next top with equal amounts of the crab, then sprinkle the scallions and basil evenly over each sandwich. Finally layer a few sliced, pickled jalepenos and some black pepper. Close the sandwiches.
Lightly oil your pan and cook the paninis for about 3-4 minutes a side over medium low heat. They should have enough time to warm through without getting burned, but enough heat to create a crunchy exterior crust. If not using a panini pan, make sure to press down on them with something heavy while they cook to flatten them out. When toasted and warm, cut in half and serve.
*Berbere is an Ethiopian spice blend that can now be found in many supermarket spice aisles, however substitute a basic chili powder or even an ancho chili powder if you cannot find it. It adds a nice, subtly smoky heat to the sandwich.