Sardine Salad Sandwich

By miss5elements

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.

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

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.