Sardines on Buttered Brown Bread
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 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
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.
Private Notes
Cooking Notes
The headnote says "anchovy." What happened?
Try to cut radishes over them in stead of scallions - or combine
This has been a breakfast favorite of mine for years (much to the horror of my staff). I add pickled onions to the top
Long a family favorite, though we prefer cream cheese in place of butter. Either way, tasty!
Hmm, so good. I add butter to hot boiled eggs, mash them up with a grind of pepper and sea salt. That’s the base, then those gorgeous sardines. Dill and arugula are fine partners.
Spent last summer on the coast of Morocco - sardine city! Love these fresh, grilled, canned……a real flavor bomb.
Hi, David, Thank you for flagging the inconsistency. It should have read sardines, and that's fixed now.
James Beard has essentially the same approach. He does not toast the bread, but butters it, lays a slice of mild onion, Vadalia or Walla Walla Sweet, on top arranges the sardines & squeezes lemon juice on them. Very good with beer & for a particularly merry time take a shot or two of Akvavit or better Zubrovka.
Just toast the bread and prepare the greens. Very easy to compose on the spot. Hardest part is figuring out whether to bring sardines or anchovies—suggest bring both!
Too good! Even though my whole wheat isn't quite "rustic."
Baguette is good to use.
Watch the ratio between butter & sardines.
Didn’t have dills! Still very good.
Butter and sardines work! Easier than tuna salad. Radish pairs well. Pepin's carrot & parsley salad goes very well. https://cooking.nytimes.com/recipes/6388-carrot-and-parsley-salad
How dare you, Sam? Rye bread is ghastly!
Hmm, so good. I add butter to hot boiled eggs, mash them up with a grind of pepper and sea salt. That’s the base, then those gorgeous sardines. Dill and arugula are fine partners.
We loved these small snack size sandwiches. Now we make them with sardines and ki ppers. They are wonderful with a glass of ice cold beer on a hot Saturday afternoon.
I made these with white anchovies also. Both are BIG favorites at our house.
We prepared these for a light meal before attending summer stock theater. Enjoyed it very much, but it needed something. Next, we'll add a light coat of mustard to the bread. The arugula, cornichons are "musts."
Made with seeded multigrain; to die for. Next time will leave off the onion as hubby doesn't like raw ones, or try scallion. Stocked up on sardines for the next times: simple dinners with green salads.
The headnote says "anchovy." What happened?
Hi, David, Thank you for flagging the inconsistency. It should have read sardines, and that's fixed now.
James Beard has essentially the same approach. He does not toast the bread, but butters it, lays a slice of mild onion, Vadalia or Walla Walla Sweet, on top arranges the sardines & squeezes lemon juice on them. Very good with beer & for a particularly merry time take a shot or two of Akvavit or better Zubrovka.
Try to cut radishes over them in stead of scallions - or combine
This has been a breakfast favorite of mine for years (much to the horror of my staff). I add pickled onions to the top
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