Newport Sardine Sandwich Recipes

Steps:

• Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork.
• Sandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts.

Steps:

• Combine the crème fraîche and mustard, then spread on 1 side of each slice of bread. Top each bread slice with some cucumber slices, bibb lettuce, sardine fillets drizzled with oil from the tin and a few red onion rings. Sprinkle with flaky salt and chopped dill.

Steps:

• Combine cream cheese, sour cream and dillweed; spread on cut sides of focaccia.
• Arrange sardines, capers and onion on cream cheese mixture on 4 pieces of focaccia.
• Top with remaining bread.
• *Focaccia can be toasted in oven if you like and prepare the sandwiches when warm.

Steps:

• Toast the bread until quite crisp. Mix the mayonnaise and mustard and spread on the toast. Top with onion slices. With a fork, lift sardines from the can and put them on the onions. Then use the fork to lightly mash the sardines to cover the onions.
• With a sharp knife, cut each sandwich on the diagonal into fourths. Top each piece with a tomato slice.
• Try topping the sandwiches with sliced or grated Swiss, Monterey Jack, or Cheddar cheese and pop them under the broiler to melt the cheese.
• A bowl of Tomato Tortilla Soup (page 117) would be perfect with this sandwich.