Since moving to our home with a (small) yard and a larger deck, Husband discovered his green thumb. He's put it to use growing cucumber, eggplant, and an array of our favorite herbs. And with the herbs slowly becoming our own version of Little Shop of Horrors, we're feeling the need to use lots of them in our recipes. This light summer dinner originally called for tarragon instead of marjoram, but since we are rich with this herb, a new recipe was born. The crazy, stacked-sandwich job? That's all me and my weird creativity.
(Inspired by: Serious Eats)
Makes: 4 Sandwiches
Total time: 30 minutes
Ingredients
1 large egg yolk
1 tablespoon white-wine vinegar
1 tablespoon water
3 tablespoons olive oil
1 pound lump crab meat
2 tablespoons marjoram, chopped
3 tablespoons chives, chopped
2 large tomatoes, thickly sliced
3 cups baby romaine leaves
Salt and pepper
12 slices of bread or 4 hamburger buns, toasted
Crumbled feta (optional)
Instructions
Add the yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. Process until smooth, and with the motor running, slowly drizzle in the oil.
Combine the dressing with the crab meat, marjoram, and chives. Toss well.
Sprinkle the tomato slices with salt and pepper.
Construct your sandwiches starting with a tomato slice and a lettuce leaf. Using an appropriately sized, circle-shaped cookie cutter, stamp out bread slices that mirror the size and shape of the tomato slices. If you used hamburger buns, slice off crusts and slice the top of the bun in half lengthwise before using the cookie cutters.
Layer a little of the crab salad using a spoon or the cookie cutter if you want to be detailed. Each sandwich should end up with ¼ of the crab salad. Layer another tomato slice, lettuce leaf, bread, crab, and some chopped tomatoes. Add your favorite spices and top with some feta cheese if you like.
Don’t try to eat it like a sandwich.
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