Sardines Melt Recipes

SARDINES MELT

Sardines Melt image

My dad was away last night and my mum told me this was what we were having for dinner, I was running for the hills, literally! I hate sardines, but I actually loved this

Provided by Perfect Pixie

Categories Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

2 slices bread
1 (95 g) can sardines in tomato sauce
2 slices cheese (your favourite best melting one)

Steps:

Toast the bread lightly.
Place a slice of cheese on each piece of toast.
Put two sardines on each with tomato sauce.
Put under the grill until cheese bubbles.

Nutrition Facts : Calories 684.8, Fat 39.4, SaturatedFat 20.4, Cholesterol 130.7, Sodium 1746.2, Carbohydrate 35.3, Fiber 1.3, Sugar 2.6, Protein 46

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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