Name: Sardine Toast with Dill, Lemon, and Fresh Veggies Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 (6 to 7 ounce) can oil-packed sardines, drained (skinless, boneless if preferred); 1/4 cup finely chopped fresh dill; 1/2 to 1 teaspoon Aleppo pepper (or red pepper flakes); Zest and juice of 1 lemon; Kosher salt, to taste; Black pepper, to taste; Extra virgin olive oil, a small drizzle; 4 large slices rustic whole grain or sourdough bread; Extra virgin olive oil, for brushing bread; 1 large tomato, thinly sliced into rounds; 2 Persian cucumbers, thinly sliced into rounds; Chermoula (optional, for spreading); Pickled red onions (optional, for garnish)

Introduction

Sardine toast is a vibrant and flavorful open-faced sandwich that combines the rich taste of oil-packed sardines with fresh herbs, citrus, and crisp vegetables. This easy-to-prepare dish is perfect for a quick lunch or a light dinner, bringing together bold Mediterranean flavors on toasted rustic bread.

An open sandwich on toasted multi-grain bread with visible oats on the crust, topped with three layers: dark green fresh spinach leaves at the bottom, bright red sliced tomato in the middle, and shredded seasoned chicken mixed with fresh dill on top. Garnished with thin, curved slices of purple-red pickled onions and a small round slice of cucumber placed near the center, all presented on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (6 to 7 ounce) can oil-packed sardines, drained (skinless, boneless if preferred)

1/4 cup finely chopped fresh dill

1/2 to 1 teaspoon Aleppo pepper (or red pepper flakes)

1 lemon, zested and juiced

Kosher salt

Black pepper

Extra virgin olive oil

4 large slices rustic whole grain or sourdough bread

1 large tomato, thinly sliced into rounds

2 Persian cucumbers, thinly sliced into rounds

Chermoula (optional)

Pickled red onions (optional)

Instructions

Step 1: Make the sardine mixture. In a small bowl, use a fork to break the sardines into large pieces. Add the chopped dill, Aleppo pepper, lemon zest and juice, and a generous pinch of kosher salt and black pepper. Drizzle with a little olive oil and toss gently to combine.

Step 2: Toast the bread. Brush both sides of each bread slice with olive oil and arrange on a baking sheet. Place the sheet on the center rack of your oven set to broil. Watch carefully, turning the slices with tongs, until the bread is crispy and edges start to char. Remove from the oven.

Step 3: Assemble the toast. If using, spread a layer of chermoula on each piece of toast. Arrange tomato and cucumber slices evenly over the bread. Spoon the sardine mixture on top and finish with a few pickled red onions if desired. Serve immediately.

Tips & Variations

Use skinless and boneless sardines for a milder texture and easier eating experience.

Substitute fresh dill with parsley or cilantro for a different herbal note.

For extra richness, add a drizzle of good-quality extra virgin olive oil just before serving.

If you prefer heat, increase the Aleppo pepper or add a dash of hot sauce.

FAQs

Can I use fresh sardines instead of canned?

Yes, but fresh sardines require cleaning and cooking before use. Canned sardines are convenient, already cooked, and provide consistent flavor and texture for this recipe.