Sardines on Buttered Brown Bread

Name: Sardines on Buttered Brown Bread
Total time: 20 min
Yield: 2 to 4 servings
Ingredients: 4 small slices dark, dense European-style rye bread; 1/2 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

By David Tanis

Published June 1, 2022

Sardines on Buttered Brown Bread — Kate Sears for The New York Times. Food Stylist: Monica Pierini

Total Time: 20 minutes
Rating: 4(188)
Comments: Read comments

In addition to celebrating the star, sardines, these open-faced sandwiches should be a celebration of good bread and butter. Choose a dense, dark European-style rye, thinly sliced, or a rustic whole-wheat bread. They look nice open-faced, but they could, of course, be made in a two-slice format.

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Ingredients

Yield:2 to 4 servings

4small slices dark, dense European-style rye bread
½cup unsalted butter, softened
1(4.5-ounce) tin oil-packed sardines
Salt and black pepper
1tablespoon chopped dill
2tablespoons thinly sliced scallions or chives
Arugula, for serving
Cornichons or other pickles, for serving
Lemon wedges, for serving

Ingredient Substitution Guide

Preparation

Step 1
Lightly toast the bread, then cool to room temperature. Spread each toast generously with butter.
Step 2
Distribute the sardines among the toasts. (Cut large sardines in half lengthwise; leave small sardines whole.)
Step 3
Sprinkle each toast lightly with salt and grind pepper directly over the sandwiches. Garnish with chopped dill and slivered scallions.
Step 4
Serve sandwiches open-faced, with arugula, cornichons and a lemon wedge.

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Ratings

4 out of 5

188 user ratings

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Comments

David P2 years ago

The headnote says "anchovy." What happened?

cnb2 years ago

This has been a breakfast favorite of mine for years (much to the horror of my staff). I add pickled onions to the top

Soren N2 years ago

Try to cut radishes over them in stead of scallions - or combine

AV4 months ago

David Tannis is like a genius with pregnancy cravings.

pjean8 months ago

utterly delicious on homemade wholemeal toast. it is vital to let it cool before you butter it! i mashed sardines with lemon and black pepper, then topped them (in the absence of pickles) with the thinnest slices of tomato and some chopped rocket, and a whisper of kewpie mayo. so very good.

Captain Spaulding8 months ago

Try it with Riga Sprats.

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