For the past few weeks I have been berating Anders that he has abandoned his sandwich making craft. Berating is a bit strong – more like a strongly nudging. He has been focusing on taking photos while I make the sandwiches. This week, he heard me and made this tasty sandwich that proves even more than his passport and birth certificate, that he is indeed from the land where smorrebrod was born. It was one of those evenings when I just got home from work and crashed with no thought as to dinner. I was in the middle of one of those marathon phone conversations with one of my girlfriends when Anders came through the door, smiled and nodded in my direction and headed to the kitchen. He was a man on a mission. 15 minutes later, his mission became clear. He returned to the living room with this dinner sandwich that was so good to look at that I felt guilty eating it. Not too guilty though. Costco membership that made purchasing the crabcakes possible: $60/year and worth every penny and more. Having a husband with smorrebrod making in his DNA: priceless!
Sandwich Recipe
- A slice of Focaccia bread
- 4 thin slivers of red pepper
- 1 slice of buffalo mozzarella
- 1 crab cake
- 1/2 mini cucumber
- 3-4 fresh basil leafs
- 4 tsp mayonnaise
- 1 tsp Dijon mustard
- 1 pinch of smoked paprika
Mix the mayonnaise, mustard and smoked paprika to make a nice spread.
On a medium hot skillet, fry the crab cake in olive oil until it’s cooked throughout and golden brown. Turn of the heat and add the slice of mozzarella on top while still hot (It will melt slightly).
Cut the Focaccia bread in half and toast until it has a light golden brown color and is a bit crunchy. Cut the bread in half. Spread the mayonnaise mix on the inside of the top and bottom of the sandwich. Place the basil leaves on the bottom. Cut the baby cucumber in thin slices (we use the Swissmar Borner V-1001 V-Slicer Plus Mandoline 6 Piece Set), and place on top of the basil leaves. Add the crab cake and mozzarella on top of the cucumber. Spread a little of the mayonnaise on top of the cheese to make the peppers stick, then add the peppers and you’re done. Close the sandwich and enjoy while it’s warm.
