There may be no better summer sandwich than a tomato one, on white bread smeared wall-to-wall with mayonnaise and sprinkled lightly with flaky salt and a little cracked black pepper.
But as he so often does when he’s cooking, Eric Kim recently came up with a few tweaks that take things to new heights.
For his sandwich (above), in addition to lightly toasting the bread (that’s a yikes for some), Eric adds to his salt and pepper a sprinkle of furikake, the savory-sweet Japanese spice blend and rice seasoning.
The seaweed in the mixture, he wrote for The New York Times Magazine, “amps up the tomato’s savoriness, intensifying the harmony of fruit, carb and condiment.”Excellent!
(Will I go further off-piste and add a sautéed soft-shell crab to each of the sandwiches?
Persons:
Eric Kim, Eric, Will
Organizations:
The New York Times Magazine
Locations:
furikake