Sardine Sandwich
Fish and Seafood Sandwiches Snacks
Yesterday I wanted to cook fresh fish but couldn't find any, so I turned again to my delicious canned sardines. I prepared a huge sandwich in a fresh baguette ordered from Panemar and also opened a cold beer.
Ingredients
1 large baguette
2 small cans of sardines (125g each)
1 smaller red onion
2 sprigs dill
4 sprigs parsley
3 teaspoons capers in vinegar
2 teaspoons vinegar from the capers
3 teaspoons mustard
2 tablespoons lemon juice
2-3 tablespoons extra virgin olive oil
arugula (or other green salad)
salt, black pepper
Servings: 4
How to prepare sardine sandwich
- Put the sardines in a bowl along with their juice from the can. Mash with a fork.
- Add the red onion chopped into the smallest possible cubes, the capers (if they're large you can chop them too), the finely chopped herbs, mustard, vinegar, lemon juice. Mash everything with a fork until the paste binds a bit. It won't be a smooth paste, but it will be easier to spread when bound like this. Taste and adjust the acidity (lemon juice, vinegar) and salt.
- Cut the baguette in half and scoop out a bit of the inside so more filling will fit. With a silicone brush, brush the inside of the baguettes everywhere with quality olive oil.
- On one half of the baguette, spread the sardine mixture (spread it everywhere, don't leave empty zones). Be generous with the filling.
- Sprinkle arugula over the filling (as much as you want or as much as fits). Press the other half of the baguette on top.
* the sandwich (uncut) can be kept in the refrigerator wrapped in foil until serving - Cut the sandwich into slices with a large serrated knife (bread knife). Serve with boiled eggs.
