PRESSED SEA URCHIN SANDWICHES WITH SOY-GINGER BUTTER

Pressed Sea Urchin Sandwiches With Soy-Ginger Butter image

Provided by Julia Moskin

Time 20m

Yield 4 servings

Number Of Ingredients 8

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Ingredients

5 tablespoons unsalted butter, softened at room temperature
1 tablespoon minced ginger
1 tablespoon minced shallot
1 teaspoon soy sauce
1 long soft baguette or loaf Cuban bread
About 2 1/2 ounces (1 small standard-size tray with about 20 pieces) sea urchin (see note)
Olive oil for brushing
Coarse sea salt

Steps:

In a small skillet, melt 1 tablespoon butter over low heat. Add ginger and shallot and cook, stirring, until soft and translucent, about 5 minutes; do not brown. Let cool. Place remaining butter in a small bowl. Add ginger-shallot mixture and soy sauce and mix until very smooth.
Cut bread into 4 pieces, then slice each piece in half horizontally. Thickly spread top and bottom surfaces of each sandwich with about 1 tablespoon soy-ginger butter. Divide uni among 4 sandwich bottoms; with a butter knife gently spread it over bread.
Heat a griddle, sandwich press or heavy skillet until medium-hot. Close sandwiches and lightly brush top and bottom crusts with olive oil. Cook sandwich 2 to 3 minutes on each side, until golden brown. If using a griddle or sauté pan, press or weigh sandwich down as it cooks. Cut each sandwich in half on the diagonal. Sprinkle with sea salt and serve.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 19 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 563 milligrams, Sugar 6 grams, TransFat 1 gram