Sardines on Toast, Three Ways

Name: Sardines on Toast, Three Ways
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Serves 1 (scales infinitely)
Cuisine: Modern pantry
Ingredients: 1 tin whole sardines in olive oil (the better the tin, the better the toast); 2 thick slices good bread — sourdough or a country loaf; this is half the dish; WAY 1 (Classic): salted butter, ½ lemon, black pepper, flat-leaf parsley; WAY 2 (Tomato-rubbed): 1 very ripe tomato, 1 garlic clove, olive oil, flaky salt, chilli; WAY 3 (Deli): 1 tbsp mayonnaise, 1 tsp Dijon mustard, quick-pickled red onion (10 min in

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The definitive sardines on toast: the 5-minute classic with butter and lemon, the Spanish tomato-rubbed version, and the deli-style with mustard mayo and pickled onion. Tin recommendations included.

10 min

cook 5 min

Serves 1 (scales infinitely)

Modern pantry

Ingredients

Instructions

Toast the bread properly — deep golden, sturdy enough to carry fish. Under-toasted bread is the number-one toast crime.
WAY 1 — The Classic: butter the hot toast edge to edge. Lay the sardines on whole, press gently with a fork so they half-crush into the butter. Lemon squeezed over, coarse black pepper, parsley. The benchmark — make this one first.
WAY 2 — Tomato-rubbed (pan con tomate meets the tin): rub the hot toast hard with the cut garlic clove, then with the cut tomato until the bread is stained red and soaked. Olive oil, flaky salt, sardines on top, chilli flakes. Spain's answer to the question.
WAY 3 — The Deli: stir mustard into mayonnaise, spread on the toast, sardines on top, then the pickled red onion and dill. Closest to a great deli fish sandwich; converts sceptics on contact.
All three: drizzle a little of the tin's own olive oil over the finished toast. That oil is seasoned with fish and costs you nothing — wasting it is the number-two toast crime.

Nutrition

Calories: 380 per toast