SPINACH AND SARDINE SANDWICH
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
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 SALAD SANDWICH
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 12
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.
BAKED SPINACH SANDWICHES
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Heat an 8-quart saucepan over medium heat. Add the olive oil, onion, and garlic, and sweat for 2 minutes until translucent. Add the spinach and cook until it has wilted and is tender, about 4 minutes. Remove from heat and let cool.
- Fold in the feta cheese and pine nuts and season with salt. Split hoagie buns and fill with spinach mixture. Wrap the sandwiches in aluminum foil and bake in the oven for 10 minutes.
- Unwrap and serve.
HOW TO MAKE OPEN-FACED SARDINE SANDWICH
An easy recipe for breakfast, lunch or dinner! Flavorful and fresh, it's ready in minutes. Crunchy greens and flavorful sardines make a quick open-faced sandwich. Protein, healthy fats, and veggies make it good for you!
Provided by Judy Barbe
Categories Lunch
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Spread toast with mustard.
- Layer spinach, cucumber, red onion on toast.
- Top with sardines.
Nutrition Facts : ServingSize 1
LINGUINE WITH GARLIC-SARDINE SAUCE AND SPINACH
My daughter found this in a SHAPE magazine and wanted to try it. I was skeptical because I'm not a sardine fan but was intrigued by a note below the recipe that said "When SHAPE staff taste-tested this recipe, they were told it contained a mystery ingredient. "It's made with some sort of fish, right?" asked one editor. "It's really good." offered another. To which everyone agreed. And so do I. I have since become a sardine fan, if the recipe is a good one. This one is just that and more. The omega-3 fatty acids from sardines are considered heart-healthy.If however, you are still leery of cooked sardines, substitute 1 1/2 cups of medium, raw shrimp instead. So enjoy.
Provided by bshemyshua
Categories High Protein
Time 22m
Yield 1 1/2 cups per serving, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta, al dente. Drain and reserve 1/2 cup of the cooking water.
- Meanwhile, break toast into 2-inch pieces and process in a food processor into coarse crumbs. Set aside.
- Heat oil in a large skillet over medium-high heat. Add garlic, oregano and red pepper flakes and sauté 1 minute.
- Add sardines and cook 3 minutes. Reduce heat to low, add cooked pasta, reserved pasta water and spinach, and toss to combine.
- Remove from heat, add parsley and 4 tbs of bread crumbs, and toss to combine.
- Transfer mixture to individual plates and top with remaining bread crumbs and Parmesan cheese. Serve.
Nutrition Facts : Calories 527.8, Fat 19.3, SaturatedFat 3.3, Cholesterol 185.6, Sodium 738.2, Carbohydrate 44.6, Fiber 2.5, Sugar 1.3, Protein 41.5
SARDINE SANDWICHES
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
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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