Ingredients
- 2 (3.75-ounce 2-layer) tins brisling sardines in olive oil
- 2 tablespoons finely chopped parsley leaves, divided
- 1 tablespoon sherry vinegar
- 1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges
- Freshly ground black pepper
- 4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye
- 1 ripe Hass avocado
- Coarse sea salt
Directions
Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.
After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.
Halve the avocado and remove the pit. Smash the flesh in each half with a fork.
Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.
Season lightly with sea salt and serve with lemon wedges.
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By mngoldberg_9403581
San Antonio, TX
on April 28, 2013
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Holy crap, this is delicious. Make sure you get really good sardines - I bought a can of Wild Planet sardines in olive oil and lemon, and it was just incredible. I halved the recipe to make two servings for me and my sardine-skeptical fiance (who made his own lunch just in case, and even though he loved it I ended up hogging both pieces. Next time I'll make more so I don't have to be so greedy. :
By pikapher0624_10...
Chicago, IL
on April 24, 2013
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This recipe is really scrumptious. I decided to tweak the recipe a tad. My take on this recipe is to use 1 tin of sardines in olive oil, add 6 fillets of anchovies, lemon zest, parsley, grated garlic, lemon juice, and a sprinkle of truffle salt. Then, I mixed that all up and put it on top of a demi baguette with mashed avocado and fresh baby arugala. This was so good! It is so healthy and it will be a go to lunch for me from now on!
By jt58612222
Renton, WA
on April 15, 2013
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This was so delicious! Unfortunately it's sitting in my stomach like a lump. I'm also worried about possible fish breath. And to top it all off, I believe it's causing a bit of indigestion. Still was delicious and I'm looking forward to the next time I make this! It's important to use high quality ingredients since there are so few ingredients. I did it the lazy way, just toasted the bread and topped it with mashed avocado. I also smushed the sardines so that it spreads evenly and mixed it with red wine vinegar since I did not have any sherry vinegar. I agree with the reviewer who called this an adult tuna sandwich.
For those of you who "hate fish flavor," first of all, don't try this recipe and second of all, don't leave a bad review because you don't like fish or sardines. It's like leaving a bad review on a caramelized onion recipe even though you hate onions. It's not the recipe, it's because you don't like onions.
Read all 179 reviews