This nutrient-packed sandwich is incredibly easy to make, great for your health (nearly every ingredient is an O
"superfood"), and will wow you with taste—who knew sardines could be so delicious?
This recipe is part of our superfoods menu
. For an alternate take on this recipe, try a sardine salad sandwich
with avocado, arugula, and hard-boiled eggs.
Servings: Serves 4
Ingredients 6 leaves savoy cabbage1/4 cup loosely packed fresh herbs , such as parsley, basil, or cilantro2 Tbsp. extra-virgin olive oil3 Tbsp. fresh lemon juice8 slices spelt or whole grain bread1 clove garlic2 tins (3.75 ounces each) boneless, skinless sardines packed in olive oil2 ripe tomatoes , thickly sliced1/2 tsp. sea salt1/8 tsp. freshly ground pepper
Remove ribs from savoy cabbage. Stack leaves together and place herbs on top. Loosely roll up greens, enclosing herbs. Using a sharp knife, cut across roll to shred greens and herbs into long, thin strips (about 1/8 inch thick); transfer to a small mixing bowl. Add olive oil and lemon juice, and toss well. Let stand 15 to 20 minutes to allow greens to soften.
Meanwhile, toast bread until dark golden brown. Rub one side of each slice with garlic clove. Arrange toast garlic-side-up on a cutting board.
Divide sardines between 4 slices of toast. Cover sardines with tomatoes and greens; season with salt and pepper. Place remaining slices of bread on top to assemble sandwiches, and serve.
Note: You may substitute 3 stalks of Swiss chard for the savoy cabbage; if using swiss chard, reduce the amount of lemon juice to 2 tablespoons and reduce the standing time at the end of the first step to 10 minutes.