French · Lunch
French Sardine Sandwich
Canned sardines in olive oil are mashed with Dijon mustard and lemon juice, then spread onto buttered baguette with gherkin, radish, and parsley. The oily fish carries a bright acidic edge, finished with black pepper for a simple, punchy bistro sandwich.
$4
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
502Calories
27.2gProtein
32.1gFat
31.6gCarbs
3.1gSugar
2.5gFiber
1232mgSodium
138mgChol
8.8gSat Fat
525mgPotassium
290mgCalcium
3.8mgIron
7.6mcgVitamin B12
16mgVitamin C
gluten-free-adaptable
herb-salt
hidden-gems
quick-lunch
Instructions
1
Prep
Drain the sardines from the tin and pat lightly with paper towel to remove excess oil. Set aside on a small plate.
2
Build
In a small bowl, mash the sardines with Dijon mustard and lemon juice using a fork until coarse flakes form, about one minute. Split the baguette lengthwise and spread softened butter over both cut sides. Spoon sardine mixture onto the bottom half, then layer thinly sliced gherkin and radish slices on top. Scatter chopped parsley over the filling and season with salt and black pepper.
3
Plate
Close the sandwich with the top half of the baguette and press gently to set the filling. Cut in half and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9 oz360g canned sardines in olive oil, drained
- 88 in (20cm, about a quarter of a baguette) baguette, split lengthwise
- 1 tbsp1 tbsp butter, softened
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp lemon juice
- 44 gherkins
- 44 radishes
- 2 tbsp2 tbsp parsley
- black pepper, to taste
- 2 pinch2 pinch salt
