How to Make Marcus Samuelsson's Summer Sandwich | Tasting Table R
Prep Time:
25 minutes
Cook Time:
5 minutes
Servings:
4 servings
Ingredients
  • 1½ cups water
  • 1 cup sugar
  • ½ cup white wine vinegar
  • ½ yellow onion, sliced
  • 1 teaspoon pickling spice 
  • 1 cup grape tomatoes, blanched in boiling water and skinned 
  • ¼ cup mayonnaise
  • ½ teaspoon lemon zest 
  • ½ teaspoon shichimi togarashi (Japanese seven spice powder)
  • 14 ounces lump crab meat, picked and cleaned 
  • Salt and pepper to taste
  • 4 slices of white bread, toasted 
  • 6 crisp slices bacon, roughly chopped 
  • 1 avocado, pitted and sliced 
  • Micro herbs (such as basil, cilantro and chives), for garnish 
Directions
  1. Make the pickled grape tomatoes: Combine all ingredients except for the tomatoes in a medium saucepan over medium heat. Cook, stirring occasionally to dissolve the sugar, about 5 minutes. Transfer the vinegar mixture and tomatoes to a mason jar and allow them to pickle in the refrigerator until well chilled, at least 3 hours but preferably overnight.
  2. Make the crab sandwich: In a medium bowl, whisk together the mayonnaise, lemon zest and togarashi. Gently fold in the crab meat with a rubber spatula, making sure everthing is evenly coated.
  3. Divide the crabmeat mixture between four toasts and top with the pickled tomatoes, bacon, avocado and micro herbs.