Sardine Sandwich

  • Serves

    serves 2


Briny sardines get added intensity from fresh onion and Dijon mustard in this open-face sandwich from chef and radio host Mike Colameco. This recipe first appeared in our April 2011 special Sandwich Issue with the article Forgotten Fish.


  • 3 tbsp. Dijon mustard
  • 2 slices rye bread, toasted
  • 2 large leaves bibb lettuce
  • 1 (4-oz.) can sardines in oil, drained, plus 2 tsp. reserved oil
  • 12 small yellow onion, thinly sliced crosswise
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Spread mustard evenly over each slice of bread and top with 1 lettuce leaf. Divide sardines evenly between sandwiches and top with onion.

Step 2

Drizzle with reserved oil, and season with salt and pepper.

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