Fold the White Miso Malt Vinegar Mayonnaise into the cooled crab salad mixture and set aside. Warm the bread for a few minutes in a hot oven, then remove it and cut each roll or loaf in half. Take the Crab with Orval and Leeks and spread a little on each half of the bread, then divide the remaining crab salad on just two halves of bread. Season with freshly cracked pepper to taste. Top each sandwich with two pieces of bacon.
On the other half of the bread, divide the pea shoots and top with the optional potato chips to give the sandwich extra crunch. Bring the two sides back together and cut the crab salad sandwich in two. It can be served as is, or warmed in a hot oven for 4 – 5 minutes. Serve immediately.
With all of the earthy, funky flavors in the dish, along with the seafood sweetness, a bright Saison | Farmhouse Ale, Tripel work as a compare beer pairing while a sour ale or Orval will pair nicely as a contrasting beer pairing. The yeasty elements of these styles will accentuate the miso and the Brettanomyces attributes.