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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 15 min
Prep:: 15 min

Yield:: 4 servings

Level:: Easy

Ingredients

Two 3.75-ounce cans oil-packed skinless, boneless sardines, drained
2 stalks celery, finely chopped
1/2 small red onion, finely chopped
1/4 cup low-fat mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
8 slices whole-grain bread, toasted
Bibb lettuce, sliced tomato, sliced cucumber and alfalfa sprouts, for topping

Directions

Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork.

Sandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts.

Photograph by Kang Kim

Courtesy of Food Network Magazine

My Private Notes

Name: Sardine Salad Sandwich
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: Two 3.75-ounce cans oil-packed skinless, boneless sardines, drained; 2 stalks celery, finely chopped; 1/2 small red onion, finely chopped; 1/4 cup low-fat mayonnaise; 1 tablespoon chopped fresh dill; 1 tablespoon fresh lemon juice; 1 teaspoon grated lemon zest; 1 teaspoon Dijon mustard; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 8 slices whole-grain bread, toasted; Bibb lettuce, sliced tomato, sliced cucumber and alfalfa sprouts, for topping