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Sardine Salad Open Faced Sandwiches
Nb persons: 2
Yield:
Preparation time:
Total time: 10 minutes
Source: NYTimes MELISSA CLARK/Photo by Ryan Liebe
| 4 thick slices | crusty sourdough bread |
| 1 | garlic clove, halved |
| Softened butter, as needed | |
| 1 large | ripe tomato, thinly sliced |
| 1 can | sardines, (6 to 7 ounces), deboned if you like |
| ¼ small | sweet or red onion, thinly sliced |
| Extra-virgin olive oil, for drizzling | |
| Fresh lemon juice, to taste | |
| Flaky sea salt | |
| Coarsely ground black pepper | |
| Fresh basil leaves, torn (optional) |
PREPARATION
1. Toast the bread under a broiler (on both sides) or in the toaster.
2. While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.
3. Top tomatoes with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish with basil if you like and serve immediately.
NOTE: A classic pantry meal, sardine toasts are just the thing to eat when you’re starving and there’s nothing in the house for dinner. If you don’t have tomatoes, just leave them out. With their saline flavor and buttery texture, all sardines need is some good bread and a little crunchy onion to set them off.
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