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
Ingredients
- 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
Instructions
Step 1
Lightly toast the bread, then cool to room temperature. Spread each toast generously with butter.Step 2
Distribute the sardines among the toasts. (Cut large sardines in half lengthwise; leave small sardines whole.)Step 3
Sprinkle each toast lightly with salt and grind pepper directly over the sandwiches. Garnish with chopped dill and slivered scallions.Step 4
Serve sandwiches open-faced, with arugula, cornichons and a lemon wedge.