Pressed Crab Salad Sandwich with Red Pepper Vinaigrette Recipe | Say Mmm

Ingredients

• 2 medium beefsteak or heirloom tomatoes
• 1/4 teaspoon kosher salt
• 1 cup jarred red bell peppers, 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
• finely grated zest from one lemon
• 1 pound backfin crab meat, picked over
• 2 tablespoons red pepper vinaigrette (above)
• 1 16oz loaf ciabatta bread
• 1 cucumber, peeled, halved, seeded, and cut into 1/4 inch slices
• 1 small ripe avocado, halved, pitted, and thinly sliced