Sardine And Balsamic Tomato Panini Recipes

SARDINE AND BALSAMIC TOMATO PANINI

Steps:

• In a bowl, combine tomatoes, vinegar, salt and pepper.
• Brush one side of each bread slice with oil. Place two slices on a work surface, oiled side down, and spread with mustard. Evenly layer with sardines, tomato mixture and cheese. Cover with top halves, oiled side up, and press gently to pack.
• Place sandwiches on heated panini or George Foreman grill, close the top and cook until golden brown.

POP'S TOMATO-BRAISED SARDINES

Steps:

• Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat until warm. Add garlic powder and paprika; cook until you can smell the spices, about 1 minute. Add onion and cook until soft and translucent, about 5 minutes. Mix in tomato paste and cook for 1 to 2 minutes longer. Add cherry tomatoes and mix until well combined. Cover the pan and cook until tomatoes begin to release their liquid, about 5 minutes.
• While tomatoes are cooking, combine remaining 2 tablespoons olive oil with 1/2 of the lime juice. Add sardines and gently toss to coat with lime marinade.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Remove the lid from the skillet. Pour cooking wine in with onion and tomatoes; stir well. Add water and fish sauce; bring to a boil. Lower heat and simmer until liquid begins to reduce, about 5 minutes.
• Remove sardines from the marinade and place on top of tomato sauce. Discard remaining marinade.
• Place under the preheated broiler until sardines are well cooked and some of the tomatoes are charred, 4 to 5 minutes.
• Pour remaining lime juice over the sardines and serve.

SARDINE AND VEGETABLE SAUTE

Steps:

• Place seasonings and vegetables into 1 gallon zip lock bag and tumble until all the vegetables are coated thoroughly.
• Empty coated vegetables into large skillet and saute 5 - 7 minutes over medium heat.
• Add sardines, tomato paste and water
• Stir thoroughly breaking sardines into small pieces.
• Saute 5 - 7 more minutes or until vegetables are tender.
• Serve and enjoy.

SPINACH AND SARDINE SANDWICH

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.