Sardine Sandwiches Recipes

SPINACH AND SARDINE SANDWICH

Spinach and Sardine Sandwich image

Whenever I fly, I like to go armed with lunch, as the food in airports tends to be both appalling and expensive. Lately I've hitting the road with sandwiches that combine produce with canned fish, like sardines, herring, trout or smoked salmon - all of them high in omega-3 fatty acids, packed with protein and delicious. In some of this week's sandwiches, I used small whole-wheat English muffins that were lightly toasted. The muffins won't fall apart, even with a juicy filling like Greek salad, and I like the size. This is inspired by the classic Mediterranean combination of sardines and spinach. I like to use lightly smoked sardines in olive oil for it.

Provided by Martha Rose Shulman

Categories lunch, quick, weekday, sandwiches, main course

Time 10m

Yield One serving

Number Of Ingredients 11

Ingredients

2 teaspoons extra virgin olive oil
1 small garlic clove, minced
2 ounces baby spinach 2 cups tightly packed, rinsed
Salt
freshly ground pepper
1 small (3 1/2-inch) whole-wheat English muffin, lightly toasted
Dijon mustard (optional)
2 canned sardines, preferably lightly smoked in olive oil about 2 ounces, filleted
1 small tomato, sliced optional
Lemon juice
About 1 teaspoon mayonnaise

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.

SARDINE SANDWICHES

Sardine Sandwiches image

This is an easy and quick recipe! It is really very good! It is a nice change from tuna, egg, and all the other sandwiches that are around. This was on Coastal Lving, March 2002.

Provided by Manami

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (8 ounce) container chive & onion cream cheese, softened
1/4 cup sour cream, room temperature
1 teaspoon fresh dill weed
focaccia bread, sliced 8 1-inch thick
2 (4 3/8 ounce) cans boneless skinless sardines in oil
1 -2 tablespoon capers, rinsed and drained
1 red onion, thinly sliced

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.

Nutrition Facts : Calories 369.7, Fat 29.9, SaturatedFat 15.3, Cholesterol 156.8, Sodium 553.2, Carbohydrate 5, Fiber 0.5, Sugar 1.3, Protein 20.3

SARDINE SALAD SANDWICH

Sardine Salad Sandwich image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Two 3.75-ounce cans oil-packed skinless, boneless sardines, drained
2 stalks celery, finely chopped
1/2 small red onion, finely chopped
1/4 cup low-fat mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
8 slices whole-grain bread, toasted
Bibb lettuce, sliced tomato, sliced cucumber and alfalfa sprouts, for topping

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.

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