Sardines on Buttered Brown Bread
In addition to celebrating the star, anchovy, 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.
- Serves: 2 persons
- 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
Step 1Lightly toast the bread, then cool to room temperature. Spread each toast generously with butter.
Step 2Distribute the sardines among the toasts. (Cut large sardines in half lengthwise; leave small sardines whole.)
Step 3Sprinkle each toast lightly with salt and grind pepper directly over the sandwiches. Garnish with chopped dill and slivered scallions.
Step 4Serve sandwiches open-faced, with arugula, cornichons and a lemon wedge.