Sunny Sardine Sandwich

This cute little can of sardines has been sitting in my pantry for quite a while, but today I suddenly felt like opening it. It’s summer in DC, so it’s time for sunny Mediterranean lunches on the terrace, like this sandwich. I used baby kale, but it’s also nice with arugula. Just add some mayonnaise, mustard, and red onion, and you have a perfect sandwich in no time. You can hardly call it a recipe, but nevertheless, here it is.

sardine sandwich liggend-0649

Lunch, serves 2
Action Time: 5-10 minutes

2 slices of good (sourdough) bread
1 tbsp (lemon) mayonnaise
1 large tsp mustard
a handful of baby kale leaves or arugula
1 can of good quality sardines (about 4 oz), drained
a few red onion rings, halved

Toast the bread. Spread mayonnaise and mustard evenly over each slice of bread. Top with the kale leaves or arugula. Divide sardines between the slices of bread and top with the red onion. Season with salt and pepper.

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