Tomato and Sardine Salad Sandwich Recipe

Tinned tomato and sardine salad sandwich on toasted bread served with French fries.

Tomato and Sardine Salad Sandwich Recipe

Canned sardines sit at the heart of this delicious sandwich; beef and sun-dried tomatoes add an almost sweetness to the filling, which is balanced with the acidity of mayonnaise and capers... all served between two slices of lightly toasted thick-sliced bread.

Course Lunch, Main Course

Cuisine Modern British

Keyword sardine and mayo sandwich, sardine salad sandwich, sardine sandwich

Prep Time 15

Cook Time 5

Total Time 20

Servings Servings

Calories 795kcal

Author Brian Jones

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.

I like a fairly coarse mix, but you can take it as far as you like.

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.

Nutrition