Tomato and Sardine Salad Sandwich
Tinned Sardine salad sandwich given a bold, punchy flavour from both beef and sun-dried tomatoes, complemented with mayonnaise and capers.
This is a gloriously quick and easy butty to put together; it will take around 20 minutes all told.
Canned Sardine Sarnie
I love me a good old school British sarnie, and my site is littered with them; everything from corned beef and piccalilli sandwiches to fish finger sandwiches and cheese and onion sandwiches to egg and cress sandwiches have pages on my site.
This little "ditty" is a tomato and sardine salad sandwich and it is delicious, frugal and really very simple!
Sardines are much more interesting than the usual tuna sandwich filler. They pack way more flavour and are more nutritionally complete, unless you are chasing protein.
They are also tastier as far as I am concerned.
In this sandwich, they are combined with mayonnaise, sun-dried tomatoes and capers.
It is all roughly mixed together on lightly toasted bread, and served with beef tomatoes and lettuce.
It's a simple, delicious, cheap and quick meal that I genuinely love eating.
Frequently Asked Questions
What sort of bread is best?
I honestly prefer a thick-sliced, soft and squishy white bread for this recipe. But it's your sandwich; anything will work, make it your own!
Do I have to toast the bread?
For me, toasting the bread is pretty essential in this recipe. The sardines, tomatoes, mayonnaise and even the capers add a lot of moisture; toasting the bread helps to keep the sandwich "whole" whilst you eat it.
Can I skip the lettuce?
If you wish, but it performs a similar job in this recipe as the toasted bread; it is there to prevent the bread from becoming too soggy.
Can I use regular tomatoes?
If you wish, but beef tomatoes tend to be better in flaovur and a little firmer, as well as larger. I think that they are perfect in this recipe.
Serving Suggestions
I've served my tomato and sardine salad sandwich with some frozen French fries that I cooked in an air fryer in the pictures on this page.
If you wanted something a little lighter, add a nice bag of crisps...
And as a bonus, this sardine sandwich filler works tremendously as a topping for a jacket potato. Add a load of butter, your slices of beef tomato, then spoon over the filling, and the job is done!
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Toaster or grill.
- Chopping board.
- Kicthen knife.
- Butter knife.
- Mixing bowl.
- Weighing scales and measuring spoons.
Tomato and Sardine Salad Sandwich Recipe
Ingredients
- 2 Tins Sardines in Olive Oil 120g or 4oz tins (180g total net weight)
- 3-4 Sun-Dried Tomatoes 35g
- 2 tablespoon Capers
- 2 tablespoon Mayonnaise
- 1-2 Pinches Coarse Sea Salt (do this to taste)
- 2-3 Leaves Iceberg Lettuce
- 1 Beef Tomato (you will only need 4-6 slices)
- 1 Pinch Black Pepper
- 4 Slices Bread (go for thick-sliced bread)
- 1-2 tablespoon Butter
Instructions
- Drain the sardines and place them in a bowl.
- Place the sun-dried tomatoes and capers on a chopping board and dice them finely.Add them to the bowl with the sardines.
- Add the mayonnaise and mash everything together.
- Have a taste and season with the salt (to your liking).
- Lightly toast the bread.
- Whilst the toast is cooking, slice the tomato and clean the lettuce leaves.
- Season the tomatoes with a pinch of salt and black pepper.
- Lightly butter the toasted bread on one side only.
- Place the lettuce on the buttered side of the toast, add a layer of the sardine filling, then the slices of tomato, then add the final slice of toast, then serve.
