Pressed Sea Urchin Sandwiches With Soy-Ginger Butter

• 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

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

unsalted butter, ginger, shallot, soy sauce, long soft baguette, olive oil, salt

Taken from cooking.nytimes.com/recipes/1012532 (may not work)