Sardines on Buttered Brown Bread

Name: Sardines on Buttered Brown Bread
Total time: 20 min
Ingredients: 4 small slices dark, dense European-style rye bread; 1/2 cup unsalted butter, softened; 1 (4.5-ounce) tin oil-packed sardines; Salt and black pepper; 1 tablespoon chopped dill; 2 tablespoons thinly sliced scallions or chives; Arugula, for serving; Cornichons or other pickles, for serving; Lemon wedges, for serving

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Total: 20 minutes

Servings: 3

Author : David Tanis

butter rye bread sardines

Ingredients

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4 small slices dark, dense European-style rye bread1/2 cup unsalted butter, softened1 (4.5-ounce) tin oil-packed sardinesSalt and black pepper1 tablespoon chopped dill2 tablespoons thinly sliced scallions or chivesArugula, for servingCornichons or other pickles, for servingLemon wedges, for serving

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Instructions

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Step 1

Lightly toast the bread, then cool to room temperature. Spread each toast generously with butter.

Step 2

Distribute the sardines among the toasts. (Cut large sardines in half lengthwise; leave small sardines whole.)

Step 3

Sprinkle each toast lightly with salt and grind pepper directly over the sandwiches. Garnish with chopped dill and slivered scallions.

Step 4

Serve sandwiches open-faced, with arugula, cornichons and a lemon wedge.

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