Pressed Crab Salad Sandwich with Red Pepper Vinaigrette

Ingredients

• 2 heirloom tomatoes or medium beefsteak
• 1/4 teaspoon kosher salt
• 1 cup red bell peppers jarred, drained
• 3 tablespoons red wine vinegar
• 3 cloves garlic smashed and peeled
• 1/2 teaspoon kosher salt
• 1/4 cup olive oil
• 3 tablespoons capers drained and chopped
• 4 tablespoons mayonnaise
• 1 lemon
• 1/4 teaspoon kosher salt
• 1 pound crab meat backfin, picked over
• 2 tablespoons vinaigrette red pepper, above
• 16 ounces ciabatta bread
• 1 cucumber peeled, halved, seeded, and cut into ¼ inch slices
• 1 avocado small ripe, halved, pitted, and thinly sliced
• 1/4 teaspoon kosher salt
• 1/2 lemon

Nutrition

• Calories : 210 calories
• Carbohydrate : 11 grams
• Cholesterol : 45 milligrams
• Fat : 14 grams
• Fiber : 4 grams
• Protein : 12 grams
• SaturatedFat : 2 grams
• Sodium : 700 milligrams
• Sugar : 4 grams