Sardines on Buttered Brown Bread

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.
  • Total:
  • Serves: 2 persons



  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.