Newport Sardine Sandwich Food

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SARDINE TOASTS WITH TOMATO AND SWEET ONION



Sardine Toasts With Tomato and Sweet Onion image

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.

Provided by Melissa Clark

Categories     dinner, easy, for one, for two, lunch, quick, snack, weekday, finger foods, sandwiches, main course

Time 10m

Yield 2 servings

Number Of Ingredients 11

4 thick slices crusty sourdough bread
1 garlic clove, halved
Softened butter, as needed
1 large ripe tomato, thinly sliced
1 can sardines (6 to 7 ounces), deboned if you like
1/4 small 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)

Steps:

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

OPEN-FACE SARDINE SANDWICHES



Open-Face Sardine Sandwiches image

This recipe is a no-cook, simply slice and serve way to enjoy meaty, plump sardine fillets in a tin. Perfect for a small gathering, the fillets get served over a bed of cucumber, lettuce, red onion and dill for freshness. Rye bread is also sauced with creme fraiche and yellow mustard for subtle tanginess that complements the oily, rich fillets.

Provided by Food Network Kitchen

Time 10m

Yield 2 servings

Number Of Ingredients 9

1 tablespoon crème fraiche
1 teaspoon yellow mustard
2 slices rye bread
Persian cucumber, thinly sliced
Bibb lettuce leaves
Tinned sardine fillets, packed in oil
Thinly sliced red onion rings
Flaky salt, for sprinkling
Chopped fresh dill

Steps:

  • Combine the crème fraîche and mustard, then spread on 1 side of each slice of bread. Top each bread slice with some cucumber slices, bibb lettuce, sardine fillets drizzled with oil from the tin and a few red onion rings. Sprinkle with flaky salt and chopped dill.

SARDINE SALAD SANDWICH



Sardine Salad Sandwich image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 12

Two 3.75-ounce cans oil-packed skinless, boneless sardines, drained
2 stalks celery, finely chopped
1/2 small red onion, finely chopped
1/4 cup low-fat mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
8 slices whole-grain bread, toasted
Bibb lettuce, sliced tomato, sliced cucumber and alfalfa sprouts, for topping

Steps:

  • Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork.
  • Sandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts.

SPINACH AND SARDINE SANDWICH



Spinach and Sardine Sandwich image

Whenever I fly, I like to go armed with lunch, as the food in airports tends to be both appalling and expensive. Lately I've hitting the road with sandwiches that combine produce with canned fish, like sardines, herring, trout or smoked salmon - all of them high in omega-3 fatty acids, packed with protein and delicious. In some of this week's sandwiches, I used small whole-wheat English muffins that were lightly toasted. The muffins won't fall apart, even with a juicy filling like Greek salad, and I like the size. This is inspired by the classic Mediterranean combination of sardines and spinach. I like to use lightly smoked sardines in olive oil for it.

Provided by Martha Rose Shulman

Categories     lunch, quick, weekday, sandwiches, main course

Time 10m

Yield One serving

Number Of Ingredients 11

2 teaspoons extra virgin olive oil
1 small garlic clove, minced
2 ounces baby spinach 2 cups tightly packed, rinsed
Salt
freshly ground pepper
1 small (3 1/2-inch) whole-wheat English muffin, lightly toasted
Dijon mustard (optional)
2 canned sardines, preferably lightly smoked in olive oil about 2 ounces, filleted
1 small tomato, sliced optional
Lemon juice
About 1 teaspoon mayonnaise

Steps:

  • Heat the olive oil in a medium skillet over medium heat, and add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the spinach. Turn up the heat, and wilt the spinach in the water left on the leaves after washing. Season with salt and pepper, and remove from the heat. Drain and press out excess water.
  • Lightly toast the English muffin. Spread a little mustard if desired over the bottom half and top with the spinach. Lay the sardine fillets over the spinach, and douse with a little lemon juice. If you have a nice ripe in season tomato, lay over the sardines. Spread the top half of the English muffin with mayonnaise, and top the sandwich. Press down and cut in half, or wrap and refrigerate until ready to eat.

SARDINE PATE OR SANDWICH SPREAD



Sardine Pate or Sandwich Spread image

This Scandinavian-inspired spread is wonderful on dense, thin-sliced pumpernickel bread or whole grain crackers. Sardines are rich sources of omega-3 fatty acids, known to help reduce risk of heart disease, high blood pressure and cancer.

Provided by Manami

Categories     Spreads

Time 15m

Yield 1 1/4 bowl pate

Number Of Ingredients 7

2 (3 3/4 ounce) cans sardines in oil, well drained (King Oscar's Brislings in extra virgin olive oil)
2 tablespoons mayonnaise
1 -2 teaspoon grated onion
1/4 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon pepper
1 tablespoon minced fresh parsley

Steps:

  • Finely mash sardines.
  • Combine sardines, mayonnaise and mustard.
  • Stir in lemon juice, grated onions and pepper.
  • Sprinkle with fresh minced parsley.
  • Serve with pumpernickel cocktail rounds, my Seasoned Party Pitas #146950 or crackers.

Nutrition Facts : Calories 454.5, Fat 27.5, SaturatedFat 3.8, Cholesterol 248.1, Sodium 1041.3, Carbohydrate 7.6, Fiber 0.7, Sugar 1.8, Protein 42.5

SARDINE SANDWICHES



Sardine Sandwiches image

This is an easy and quick recipe! It is really very good! It is a nice change from tuna, egg, and all the other sandwiches that are around. This was on Coastal Lving, March 2002.

Provided by Manami

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 (8 ounce) container chive & onion cream cheese, softened
1/4 cup sour cream, room temperature
1 teaspoon fresh dill weed
focaccia bread, sliced 8 1-inch thick
2 (4 3/8 ounce) cans boneless skinless sardines in oil
1 -2 tablespoon capers, rinsed and drained
1 red onion, thinly sliced

Steps:

  • Combine cream cheese, sour cream and dillweed; spread on cut sides of focaccia.
  • Arrange sardines, capers and onion on cream cheese mixture on 4 pieces of focaccia.
  • Top with remaining bread.
  • *Focaccia can be toasted in oven if you like and prepare the sandwiches when warm.

Nutrition Facts : Calories 369.7, Fat 29.9, SaturatedFat 15.3, Cholesterol 156.8, Sodium 553.2, Carbohydrate 5, Fiber 0.5, Sugar 1.3, Protein 20.3

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