Sardines On Buttered Brown Bread
These open-faced sandwiches highlight sardines while also celebrating quality bread and butter. Opt for a dense, dark European-style rye or a rustic whole-wheat bread, sliced thinly.While they are traditionally served open-faced, they can also be made as regular two-slice sandwiches.
Ingredients
- 4 small slices dark dense European-style rye bread
- ½ cup unsalted butter softened
- 1 4.5-ounce tin oil-packed sardines
- Salt and black pepper
- 1 tablespoon chopped dill
- 2 tablespoons thinly sliced scallions or chives
- Arugula for serving
- Cornichons or other pickles for serving
- Lemon wedges for serving
Instructions
- Lightly toast the bread and allow it to cool to room temperature. Generously spread butter over each slice.
- Arrange the sardines on top of the buttered toasts. If the sardines are large, cut them in half lengthwise; if they are small, leave them whole.
- Lightly sprinkle each toast with salt and freshly ground pepper. Garnish with chopped dill and thinly sliced scallions.
- Serve the sandwiches open-faced, accompanied by arugula, cornichons, and a lemon wedge.