Sardine Toasts With Tomato and Sweet Onion

By Melissa Clark

Sardine Toasts With Tomato and Sweet Onion
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
10 minutes
Rating
5(2,631)
Comments
Read comments

A classic pantry meal, sardine toasts are just the thing to eat when you’re starving and there’s nothing in the house for dinner. If you don’t have tomatoes, just leave them out. With their saline flavor and buttery texture, all sardines need is some good bread and a little crunchy onion to set them off.

Featured in: A Love Letter to Canned Food

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:2 servings
  • 4thick slices crusty sourdough bread
  • 1garlic clove, halved
  • Softened butter, as needed
  • 1large ripe tomato, thinly sliced
  • 1can sardines (6 to 7 ounces), deboned if you like
  • ¼small sweet or red onion, thinly sliced
  • Extra-virgin olive oil, for drizzling
  • Fresh lemon juice, to taste
  • Flaky sea salt
  • Coarsely ground black pepper
  • Fresh basil leaves, torn (optional)
Ingredient Substitution Guide
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Toast the bread under a broiler (on both sides) or in the toaster.

  2. Step 2

    While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.

  3. Step 3

    Top tomatoes with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish with basil if you like and serve immediately.

Ratings

5 out of 5
2,631 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Elizabeth the Sardine Queen

Sardine enthusiasts: take the time to seek out REALLY good sardines and your mind will truly be blown. I've spent the last year sampling different cans (a wonderful obsession!) and there's a huge difference in quality between your supermarket King Oscar and a great can of Portuguese Nuri spicy. Amazon has a decent selection, as does Portugalia Market, and once you find a favorite you'll be able to hunt down good pricing. Because you'll want to buy in bulk. Trust me. It will happen.

JW

We followed this recipe precisely and it was insanely delicious. We were groaning with happiness. Do not skip one thing.

Marjorie

Sardines on crisply toasted fresh rye or some crusty bread is a favorite of mine. I can remember getting it at any diner in New York City, or of course I could make it any time I wanted. My mom always had sardines around, and I still do. I'm happy to see this colorful more sophisticated rendition. It's layered with texture and flavors that go oh so well together. Thanks, Melissa!

Jennifer O

For those of you who don't eat butter, like me, I spread dijon mustard on the toasts. Also add capers. This is a delicious recipe to enjoy sardines!!

Elena

This was good, but husband flat out refused to take a bite "if it's got sardines on it." Oh well, more for me.

Alan

Simple and quick to make…and very delicious!,

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.