Got Canned Sardines? Make this CRISPY Sardine Sandwich
This crispy sardine sandwich is what simple and delicious food is all about. It’s filled with flavors, made with basic everyday ingredients, and done in a little over 10 minutes. Serve it next to some marinated olives and a couple of ice-cold beers or some chilled club soda for the best moment in your day.
To make this recipe, I used Spanish canned sardines in olive oil. You can use any type of canned sardines you like. Either way, make sure to use the good stuff here, as it truly makes the difference in the flavor.
As for the bread, I used a crunchy baguette. Which is what’s typically used in Spain. Other types of bread can be used. Just make sure it has a hard shell or lightly toast it. That way, once you add the ingredients in there, it doesn’t get mushy and break apart.
TIPS & TRICKS to Make this Recipe: Remember to be extra gentle with the canned sardines, otherwise they can easily break apart. You can bread the sardines ahead of time. They will hold for up to 2 to 3 days in the fridge and freeze for up to 3 months.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
SPANISH CANNED SARDINES (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make this CRISPY Sardine Sandwich
CRISPY Sardine Sandwich
Ingredients
- 2 cans sardines in olive oil 4 oz / 120 grams each
- 1/2 cup all purpose flour 60 grams
- 1 large egg
- 1 tbsp low fat milk 15 ml
- 1 cup panko breadcrumbs 60 grams
- 1/2 cup virgin olive oil 120 ml
- 1/2 cup low fat mayonnaise 120 grams
- 1 tsp Dijon mustard 5 grams
- 2 cloves garlic (finely grated)
- 1 tsp lemon juice 5 ml
- 1 tbsp extra virgin olive oil 15 ml
- 1 large tomato (thinly sliced)
- handful iceberg lettuce (finely chopped)
- 1 baguette
- sea salt & black pepper
Instructions
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Gently drain the canned sardines into a fine sieve with a bowl underneath
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Add the flour into a bowl, crack the egg into a separate bowl, add in the milk, and season with salt & pepper, whisk togteher, add the panko breadcrumbs into a third separate bowl
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Heat a medium-sized fry pan with a medium heat and add in the virgin olive oil
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While the oil is heating, gently coat each sardine, first in the flour, then in the egg wash, and finally in the panko breadcrumbs
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Once the oil is nice and hot, add in the breaded sardines, all in a single layer and evenly spaced out, fry for 2 minutes per side or until golden and crispy, then transfer into a dish with paper towels
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While the sardines are slightly cooling, add the mayonnaise into a bowl, along with the Dijon mustard, grated garlic, lemon juice, and olive oil, then season with salt & pepper and whisk together until you get a creamy sauce
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Cut the baguette into 3-inch (8 cm) pieces, then slice each piece open lengthwise for the sandwich filling
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Spread some of the mayo aioli over the bottom and top slice of the sandwich, then add in 2 sardines over the bottom slice, and top off with 2 slices of tomato and some chopped lettuce, serve at once, enjoy!
Recipe Notes
Get the Spanish Canned Sardines I used to make this Recipe (10% off your order from tienda.com with coupon ONAFORK)
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