Nina Scardino Corollas Sardine Bread From Gwen Corolla Recipes

SARDINES ON BUTTERED BROWN BREAD

Sardines on Buttered Brown Bread image

In addition to celebrating the star, sardines, these open-faced sandwiches should be a celebration of good bread and butter. Choose a dense, dark European-style rye, thinly sliced, or a rustic whole-wheat bread. They look nice open-faced, but they could, of course, be made in a two-slice format.

Provided by David Tanis

Categories easy, lunch, quick, weeknight, sandwiches, appetizer, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

4 small slices dark, dense European-style rye bread
1/2 cup unsalted butter, softened
1 (4.5-ounce) tin oil-packed sardines
Salt and black pepper
1 tablespoon chopped dill
2 tablespoons thinly sliced scallions or chives
Arugula, for serving
Cornichons or other pickles, for serving
Lemon wedges, for serving

Steps:

Lightly toast the bread, then cool to room temperature. Spread each toast generously with butter.
Distribute the sardines among the toasts. (Cut large sardines in half lengthwise; leave small sardines whole.)
Sprinkle each toast lightly with salt and grind pepper directly over the sandwiches. Garnish with chopped dill and slivered scallions.
Serve sandwiches open-faced, with arugula, cornichons and a lemon wedge.

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