Summer Crab And Avocado Sandwich Recipe From Chef Marcus Samuelsson

Togarashi-spiked crab meets avocado and bacon

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"As a Swede, I love to pickle everything," says Marcus Samuelsson.

Quick-pickled grape tomatoes are one of the things we love about the sandwich he made for us (see the recipe) when we asked him to come up with a dish we'd want to eat all summer long.

The other stuff we love? Pretty much everything—including the citrusy togarashi-spiked mayonnaise mixed with jumbo lump crab.

In addition to running his hit Harlem restaurant Red Rooster, hosting a new show called "The Feed" and being the most stylish guy in food, Samuelsson has a new book coming this fall called Marcus Off Duty: The Recipes I Cook At Home.

"This sandwich is my version of a BLT," he says.

Break up the "B" and scatter around for maximum crunch. In place of the traditional "L" we've got micro herbs: much prettier than lettuce. Try a mix of micro basil, cilantro and chives. As for the "T", the aforementioned pickled tomatoes are dead easy and provide a little salty depth. Add some avocado because avocado makes everything better.

"Served with some Bajan hot sauce and a michelada, this is exactly the kind of thing I want to be eating on the beach this summer," says Samuelsson. Yes, chef.