Pressed Crab Salad Sandwich with Red Pepper Vinaigrette
This sandwich, designed to feed a crowd, is perfect for a lazy summer picnic — its all-in-one contents and easily portable format makes it ideal for a day at the beach. The tangy red pepper vinaigrette is key here; over the 6 to 24 hours that the sandwich rests, wrapped in plastic and under 10 pounds of weight, it soaks in to the bread and melds together beautifully with the bright vegetables and delicate crab salad.
This was the winning recipe in SAVEUR's May 2011 Home Cook Challenge. It was developed by home cook Jen Beckman of the blog loveandonions.com.