Sardine Sandwich

Name: Sardine Sandwich
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 3 tbsp. Dijon mustard; 2 slices rye bread, toasted; 2 large leaves bibb lettuce; 1 (4-oz.) can sardines in oil, drained, plus 2 tsp. reserved oil; 1 ⁄ 2 small yellow onion, thinly sliced crosswise; Kosher salt and freshly ground black pepper, to taste

Serves
serves 2

TODD COLEMAN

Briny sardines get added intensity from fresh onion and Dijon mustard in this open-face sandwich from chef and radio host Mike Colameco. This recipe first appeared in our April 2011 special Sandwich Issue with the article Forgotten Fish.

Ingredients

3 tbsp. Dijon mustard
2 slices rye bread, toasted
2 large leaves bibb lettuce
1 (4-oz.) can sardines in oil, drained, plus 2 tsp. reserved oil
¹⁄₂ small yellow onion, thinly sliced crosswise
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Spread mustard evenly over each slice of bread and top with 1 lettuce leaf. Divide sardines evenly between sandwiches and top with onion.

Step 2

Drizzle with reserved oil, and season with salt and pepper.

Spread mustard evenly over each slice of bread and top with 1 lettuce leaf. Divide sardines evenly between sandwiches and top with onion.
Drizzle with reserved oil, and season with salt and pepper.