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Recipe created by Frances Boswell This recipe is part of our superfoods menu . For an alternate take on the sardine sandwich , pair the fish with ripe tomato and savoy cabbage or Swiss chard. Note: Cornichons are small, sour pickles. Servings: Serves 4
Ingredients
Directions
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. From the January 2010 issue of O, The Oprah Magazine
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