Sardine And Tomato Club 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:

• Toast the bread under a broiler (on both sides) or in the toaster.
• 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.
• 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.

Steps:

• Heat the oil in a small saucepan over medium heat. Add the shallots and garlic and cook for 2 minutes, until soft and fragrant, stirring regularly. Add the tomatoes, smoked paprika, salt, pepper, and sugar. Lower the heat to medium-low and cook for 30 minutes, uncovered, stirring from time to time, until the mixture is thick and the juices have evaporated. Transfer to a bowl to cool. (This can be prepared up to a day in advance. The tomato confit can also be mixed until smooth and used as a spread or dip.).
• Drain the sardines and pat with paper towels to remove excess oil. Mash together with a fork and divide into four equal portions. Slice off and discard the crusts of the bread (or leave them out to dry for a day and mix in a blender to make breadcrumbs), and toast the slices until golden brown.
• Assemble the slices of bread into double-decker sandwiches, spreading each deck with fresh cheese and tomato jam, then filling it with sardines and arugula. Use a sharp bread knife to halve the sandwiches diagonally and secure each half with a toothpick if desired. Serve immediately, or wrap in wax paper and go eat on a patch of green somewhere.

Steps:

• Place the sardines on a small plate. Squeeze the lemon half over the sardines; season with salt, black pepper, cayenne pepper, oregano, thyme, and crushed red pepper flakes. Scatter the garlic, sun-dried tomatoes, and capers over the mixture.

Steps:

• Heat the olive oil in a medium skillet over medium heat, and add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the spinach. Turn up the heat, and wilt the spinach in the water left on the leaves after washing. Season with salt and pepper, and remove from the heat. Drain and press out excess water.
• Lightly toast the English muffin. Spread a little mustard if desired over the bottom half and top with the spinach. Lay the sardine fillets over the spinach, and douse with a little lemon juice. If you have a nice ripe in season tomato, lay over the sardines. Spread the top half of the English muffin with mayonnaise, and top the sandwich. Press down and cut in half, or wrap and refrigerate until ready to eat.

Steps:

• Toast a thick slice of baguette. Cut the garlic clove in half and rub the cut side over the surface.
• Halve the tomato and squeeze and rub the flesh over the bread.
• Top with the sardines and rocket.