Description
This Sardine Toast recipe offers a flavorful, nutritious open-faced sandwich featuring oil-packed sardines mixed with fresh dill, Aleppo pepper, and lemon, served atop crispy toasted whole grain bread with fresh tomato, cucumber, and optional chermoula and pickled red onions. It’s a quick, healthy, and satisfying dish perfect for breakfast, lunch, or a light dinner.
Ingredients
Scale
Sardine Mixture
- 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
Toast and Toppings
- 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)
Instructions
- Prepare the Sardine Mixture: In a small bowl, use a fork to break up the drained sardines into large chunks. Add the finely chopped fresh dill, Aleppo pepper or red pepper flakes, lemon zest, lemon juice, a generous pinch of kosher salt and black pepper. Drizzle in a bit of extra virgin olive oil and gently toss everything together to combine well.
- Toast the Bread: Lightly brush each slice of rustic whole grain or sourdough bread with olive oil on both sides. Arrange the slices on a baking sheet and place in the center rack of your oven set to broil. Watch closely and carefully turn the slices over with tongs to ensure even charring and crispiness around the edges. Remove from the oven once toasted and crispy.
- Assemble the Sardine Toast: Optionally spread a layer of chermoula sauce onto each slice of toasted bread. Then arrange tomato slices and cucumber rounds evenly over the toast. Spoon the sardine mixture generously on top of the vegetables. Finish by adding a few pickled red onions for acidity and crunch, if using. Serve immediately for best texture and flavor.
Notes
- For a milder texture, use skinless, boneless sardines.
- Aleppo pepper can be substituted with red pepper flakes if unavailable.
- Broiling bread requires close attention to prevent burning.
- Chermoula and pickled red onions add complementary flavors but are optional.
- Use a rustic or hearty bread to hold the toppings well without becoming soggy.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snack or Light Meal
- Method: Baking
- Cuisine: Mediterranean
Keywords: sardine toast, sardines, Mediterranean toast, healthy snack, quick lunch, seafood open-faced sandwich
