Sardines on Buttered Brown Bread

By David Tanis

Published June 1, 2022

Sardines on Buttered Brown Bread
Kate Sears for The New York Times. Food Stylist: Monica Pierini
Total Time
20 minutes
Rating
4(188)
Comments
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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.

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Ingredients

Yield:2 to 4 servings
  • 4small slices dark, dense European-style rye bread
  • ½cup unsalted butter, softened
  • 1(4.5-ounce) tin oil-packed sardines
  • Salt and black pepper
  • 1tablespoon chopped dill
  • 2tablespoons thinly sliced scallions or chives
  • Arugula, for serving
  • Cornichons or other pickles, for serving
  • Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

293 calories; 27 grams fat; 15 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 9 grams protein; 240 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Lightly toast the bread, then cool to room temperature. Spread each toast generously with butter.

  2. Step 2

    Distribute the sardines among the toasts. (Cut large sardines in half lengthwise; leave small sardines whole.)

  3. Step 3

    Sprinkle each toast lightly with salt and grind pepper directly over the sandwiches. Garnish with chopped dill and slivered scallions.

  4. Step 4

    Serve sandwiches open-faced, with arugula, cornichons and a lemon wedge.

Ratings

4 out of 5
188 user ratings
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Comments

David P

The headnote says "anchovy." What happened?

cnb

This has been a breakfast favorite of mine for years (much to the horror of my staff). I add pickled onions to the top

Soren N

Try to cut radishes over them in stead of scallions - or combine

AV

David Tannis is like a genius with pregnancy cravings.

pjean

utterly delicious on homemade wholemeal toast. it is vital to let it cool before you butter it! i mashed sardines with lemon and black pepper, then topped them (in the absence of pickles) with the thinnest slices of tomato and some chopped rocket, and a whisper of kewpie mayo. so very good.

Captain Spaulding

Try it with Riga Sprats.

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