Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
Sardine Finger Sandwiches
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- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 16 finger sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 170
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 42 mg
- Sodium
- 188 mg
This recipe pairs the humble canned sardine with a homemade herb butter and pickled red onions for a dish worthy of serving at even the fanciest of functions. You’ll have some herb butter left over after the sandwiches are assembled, but don’t throw it out! Dollop some on top of a baked potato or melt it over a piece of grilled fish to use up every last bit.
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 16 finger sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 170
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 42 mg
- Sodium
- 188 mg
Ingredients
Pickled Red Onions:
Herb Butter:
Serving:
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Directions
- For the pickled red onions: Add the vinegar, sugar, coriander, 2 teaspoons salt and a few grinds of pepper to a small saucepan and bring to a simmer over medium heat. Cook until the sugar dissolves, about 1 minute. Place the onions in a medium glass bowl. Pour the vinegar mixture over the onions, cover and set aside until cooled to room temperature.
- For the herb butter: Add the lemon juice and garlic to a small bowl and toss to combine. Set aside for 10 minutes.
- Pour off and discard the lemon juice from the garlic, then add the garlic to a food processor with the butter and half of the dill and parsley. Process, scraping down the sides with a spatula as needed, until the mixture is smooth and bright green, 2 to 3 minutes. Add the cornichons and remaining dill and parsley and pulse until combined, about 1 minute. Season with salt and pepper.
- For serving: Spread 2 tablespoons of the herb butter on each slice of bread using a small offset spatula. Divide the sardines among half of the slices, top with a small handful of the pickled red onions and then sandwich with the remaining slices. Cut off the crusts from the sandwiches, then cut each into 4 equal triangles. Serve immediately.
Cook’s Note
We like milk bread for its light, bouncy texture, but classic sliced white bread works well if you can’t find it.
