How To Make The Perfect Fish Sandwich
This open-faced beauty will make you love the little fishies
If you're squeamish about sardines, this lovely open-faced sandwich may make you rethink your stance.
We toasted a thick hunk of sweet, fluffy brioche, spread some Dijonaise and topped it off with two lovely whole sardines, grilled until crisp, as well as shaved breakfast radishes and dill. And we spooned on a little trout roe, too. Because why not?
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For our tartine, we left the sardines whole, but you can easily slip the fillets off the bone. Chomping on the bones adds a little extra crunch—and we're okay with that.
Recipe from the Tasting Table Test Kitchen
Grilled Sardines on Brioche with Radishes
An open-faced grilled sardine sandwich with brioche, shaved radish and dill will be your new favorite fish sandwich.
Prep Time
15
minutes
Cook Time
5
minutes
servings
1
serving
Total time: 20 minutes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest
- 1 clove of garlic, minced
- 2 sardines, scaled and cleaned
- Salt and pepper, to taste
- 1 1½-inch-thick slice of brioche bread, toasted
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 2 breakfast radishes, thinly sliced
- 1½ tablespoons dill fronds
- 1 teaspoon chopped chives
Optional Ingredients
- Trout roe (optional)
Directions
- In a small bowl, stir together the olive oil, lemon zest and garlic. Rub each sardine with the garlic-lemon mixture and season with salt and paper.
- Heat a grill pan or a charcoal grill to medium high-heat. Grill the sardines, flipping once, until the skin is crispy and the fish is cooked through, about 4 to 6 minutes.
- In a small bowl, combine the mayonnaise and mustard, then spread the mixture evenly on the brioche. Place the sardines on top of the bread and garnish with the radishes, dill, chives and trout roe. Serve warm.