How To Make Marcus Samuelsson's Summer Sandwich | Tasting Table R

Marcus Samuelsson's twist on the classic BLT

By Tasting Table Staff

Chef Marcus Samuelsson, of Harlem's Red Rooster, exudes cool-and so does his take on the BLT.

He created the perfect open-faced sandwich for summer by breaking down the individual elements of the classic bacon, lettuce and tomato combo.

Advertisement

He trades in regular tomatoes for pickled grape tomatoes, lettuce for micro greens, and adds avocado and jumbo lump crab meat in the mix. And, of course, he doesn't forget the bacon. When you put all the ingredients together, you get a salty, briny delicious sandwich you'll be making all summer long.

To learn more, read our story "Hello, New Favorite Sandwich."

Recipe adapted from Marcus Samuelsson, Red Rooster, NYC

Open-Faced Crab Sandwich with Pickled Tomatoes

No Ratings
Print

Learn to make Marcus Samuelson's open-faced crab sandwich. 

Prep Time
25
minutes
Cook Time
5
minutes
servings
4
servings
Total time: 30 minutes

Ingredients

  • For the Pickled Grape Tomatoes
  • 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 
  • For the Crab Sandwich
  • 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.
Rate this recipe

Recommended

Advertisement