Sardine Salad Sandwich
Recipe created by Frances Boswell
Servings: Serves 4
  • 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
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.