Pressed Sea Urchin Sandwiches With Soy-Ginger Butter

1. 1

   In a small skillet, melt 1 tablespoon butter over low heat.

2. 2

   Add ginger and shallot and cook, stirring, until soft and translucent, about 5 minutes; do not brown.

3. 3

   Let cool.

4. 4

   Place remaining butter in a small bowl.

5. 5

   Add ginger-shallot mixture and soy sauce and mix until very smooth.

6. 6

   Cut bread into 4 pieces, then slice each piece in half horizontally.

7. 7

   Thickly spread top and bottom surfaces of each sandwich with about 1 tablespoon soy-ginger butter.

8. 8

   Divide uni among 4 sandwich bottoms; with a butter knife gently spread it over bread.

9. 9

   Heat a griddle, sandwich press or heavy skillet until medium-hot.

10. 10

    Close sandwiches and lightly brush top and bottom crusts with olive oil.

11. 11

    Cook sandwich 2 to 3 minutes on each side, until golden brown.

12. 12

    If using a griddle or saute pan, press or weigh sandwich down as it cooks.

13. 13

    Cut each sandwich in half on the diagonal.

14. 14

    Sprinkle with sea salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.