Crab, Peppered Bacon and Tomato Sandwiches
The sweetness of crabmeat and tomatoes complement the saltiness of bacon in this summery sandwich. Purchase freshly cooked crabmeat, rather than canned or frozen, for the best flavor. If Dungeness is not available, look for lump blue crabmeat.
- 1 red bell pepper
- 1/2 cup mayonnaise
- 1 Tbs. chopped fresh tarragon
- 4 thick peppered bacon slices, about 6 oz. total
- 4 sandwich rolls or buns, split
- 2 tomatoes, cut into slices 1/4 inch thick
- 1 small head butter or Bibb lettuce, leaves separated
- 1/2 lb. cooked Dungeness crabmeat (about 1 1/2 cups), picked over to remove any shell fragments
Preheat a broiler.
Set the bell pepper on a rimmed baking sheet and place in the broiler about 6 inches from the heat source. Broil, turning with tongs, until the skin is blistered and charred black on all sides, about 15 minutes. Enclose the pepper in a paper bag and let stand until cool enough to handle. Remove the stem from the pepper and discard. Slit the pepper open, then remove and discard the seeds and ribs. Remove the blackened skin with a small knife or your fingers. Finely chop the pepper and place in a small bowl. Add the mayonnaise and tarragon and stir to blend.
In a large fry pan over medium-high heat, fry the bacon until crisp, about 10 minutes. Transfer to a paper towel-lined plate.
Spread the cut sides of the tops and bottoms of the rolls with the roasted pepper mixture, dividing it evenly. Top the bottom halves with the tomato slices and then the lettuce leaves. Divide the crabmeat evenly among the sandwiches and top with the bacon. Cover the sandwiches with the top halves of the rolls and serve immediately. Serves 4.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).