An open-faced sandwich that cries out for a glass of cold lemonade or beer.
Recipe information
Yield
serves 2
Ingredients
3 slices of whole wheat or rye bread
1 tablespoon mayonnaise
1 tablespoon mustard
1 small mild onion, such as Bermuda or Vidalia, thinly sliced
1 3.75-ounce can of sardines packed in oil
2 small tomatoes, sliced
Preparation
Step 1
Toast the bread until quite crisp. Mix the mayonnaise and mustard and spread on the toast. Top with onion slices. With a fork, lift sardines from the can and put them on the onions. Then use the fork to lightly mash the sardines to cover the onions.
Step 2
With a sharp knife, cut each sandwich on the diagonal into fourths. Top each piece with a tomato slice.
Variations
Step 3
Try topping the sandwiches with sliced or grated Swiss, Monterey Jack, or Cheddar cheese and pop them under the broiler to melt the cheese.
Serving & menu ideas
Step 4
A bowl of Tomato Tortilla Soup (page 117) would be perfect with this sandwich.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
