How have I never made sardine sandwiches before? I didn’t even think such a wonderful thing was possible until last month – normally I’ve just had sardines straight up, from the can, probably on crackers.
This sardine sandwich includes a nice spicy yellow mustard, a squirt of lemon juice, chopped cucumber, black pepper, and slices of tomato. I’m eating it on a whole wheat hamburger bun because that’s the only bread in the house – honestly, I don’t really eat a whole lot of bread, especially lately. Not to be all 1980s diner-diet-menu, but I think this would be delicious served without bread and inside of a hollow tomato. If I were a little less hungry and a little more thoughtful I would have put in a pinch of chopped fresh dill.
I used Season Brand sardines, in water, no salt added, and found in the deepest darkest corner of my cupboard. These sardines may be 4 years old. I will report back if that is an issue. Hey, they’re from Morocco! I didn’t know that!
I’m not sure if it was the brand of sardines or the water pack, but I noticed that the sardines mashed so easily with a fork – much easier than tuna – and didn’t have nearly the fishy flavor that tuna does. Why on earth are sardines so scary to people? Sardines are nicer for the environment and can have a much more delicate fish flavor than your traditional albacore.
The sandwich was delicious. Wish you were here! I ate yours, though. Sorry, I didn’t think it would keep.