Spanish · Lunch
Spanish Sardine Sandwich
Open-faced sandwich of grilled rustic bread rubbed with garlic and layered with Spanish tinned sardines in olive oil, roasted piquillo peppers, fresh tomato, and parsley. Finished with lemon juice and black pepper, echoing coastal Spanish tapas bars.
$5
10 minsPrep
5 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
410Calories
21.3gProtein
23.8gFat
28.9gCarbs
4.2gSugar
3.1gFiber
870mgSodium
98mgChol
4.6gSat Fat
540mgPotassium
210mgCalcium
3.4mgIron
6.8mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
low-calorie
mediterranean
hidden-gems
quick-lunch
Instructions
1
Prep
Drain the sardines, halve the garlic clove, slice the tomatoes, and slice the piquillo pepper.
2
Grill
Toast the bread slice in a dry skillet over medium-high heat for 2–3 minutes per side until deep golden and crisp.
3
Build
Rub the warm toast with cut garlic, drizzle with olive oil, then layer tomato, sardines, and piquillo pepper.
4
Plate
Scatter parsley, squeeze lemon juice over the top, season with salt and pepper, and serve immediately with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g tinned sardines in olive oil, drained
- 2 slice2.5 oz/70g rustic sourdough or ciabatta bread
- 2 clove2 clove garlic, halved
- 44 tomato slices
- 11 small roasted piquillo pepper or 1 tbsp jarred roasted red pepper strips
- 2 tsp2 tsp lemon juice, plus a lemon wedge to serve
- 2 tsp2 tsp olive oil, plus extra for drizzling
- 2 tsp2 tsp parsley
- pinch of salt
- pinch of black pepper
