Sardine Salad Sandwich
Recipe created by Frances Boswell
Oprah.com | December 10, 2009
These little guys are not on the verge of extinction. Mashed with canola mayonnaise in a sardine salad, they are the foundation of a formidable tower of nutrients, including sliced avocado, hard-boiled egg, tomato, and arugula.
Cornichons are small, sour pickles.
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Ingredients
- 2 tins (3.75 ounces each) boneless, skinless sardines packed in olive oil
- 2 Tbsp. canola oil mayonnaise, or more to taste
- 1/4 cup drained and finely chopped cornichons
- 8 slices spelt or whole grain bread, toasted
- 1 avocado, sliced
- 2 ripe tomatoes, thickly sliced
- 2 cups fresh arugula or dark, leafy greens
- 3 to 4 hard-boiled eggs, sliced (optional)
- Salt and freshly ground pepper
Details
Servings 4
Adapted from oprah.com
Preparation
Step 1
Remove sardines from tin, draining oil. Transfer to a small bowl, and combine with mayonnaise and cornichons.
Lay out 4 slices of bread. Top each with avocado, tomato, sardine mixture, arugula, and egg (if using). Salt and pepper to taste; finish each sandwich with a slice of bread.
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