Name: Sardine Sandwiches with Eggs and Caper Mayonnaise
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 2 large eggs; 1 baguette; 4 teaspoons red wine vinegar; 2 4.4-ounce cans sardines packed in olive oil, drained, 2 teaspoons oil reserved; 4 teaspoons capers, roughly chopped; 3 tablespoons mayonnaise; Kosher salt and freshly ground pepper; 2 large radishes, thinly sliced; 2 cups baby arugula; 1/2 small sweet onion, thinly sliced; 1/3 cup pitted Mediterranean olives, roughly chopped; Potato chips, for serving

Directions

Bring a small saucepan of water to a boil. Add the eggs, reduce to a simmer and cook 9 minutes. Transfer to a bowl of ice water and let cool. Peel the hard-boiled eggs and slice into rounds.
Meanwhile, slice the baguette crosswise into 4 pieces. Split each piece open without cutting all the way through. Scoop out some of the bread from the top half to make room for the filling.
Stir together the vinegar and 2 teaspoons reserved sardine oil in a small bowl. Drizzle about 1 teaspoon inside the tops of the baguette pieces. Stir together the capers and mayonnaise in another small bowl and spread on the bottom halves. Arrange the sardines over the caper mayonnaise and flatten a bit with a fork. Top with the hard-boiled egg slices and season with salt and pepper, then layer the radish slices on top.
Combine the arugula, sweet onion and olives in a large bowl. Add the remaining vinegar mixture and season with salt and pepper. Toss to coat and stuff into the sandwiches. Serve with potato chips.

Photograph by Andrew Purcell

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