Sardines On Buttered Brown Bread Recipes

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SICILIAN-STYLE SARDINE PASTA WITH BREAD CRUMBS



Sicilian-Style Sardine Pasta with Bread Crumbs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 8

1/4 cup plus 3 tablespoons extra-virgin olive oil
8 cloves garlic, chopped
1 1/2 cups bread crumbs
1/2 cups flat-leaf parsley, chopped
Coarse salt and coarse black pepper
2 tins sardines, 4 ounces each, drained, boned and chopped
1 teaspoon crushed red pepper flakes
1 pound linguini, fresh or dried, your choice, cooked to al dente in salted water

Steps:

  • To a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, 4 turns of the pan, and chopped garlic. When the garlic speaks by sizzling in oil add bread crumbs. Stir bread crumbs until deeply golden in color. Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each. Transfer bread crumbs to a dish and reserve.
  • Return skillet to heat and add 3 tablespoons extra-virgin olive oil, 3 turns of the pan. Add sardines and red pepper flakes to the pan and saute over medium heat 2 or 3 minutes. Add hot, cooked pasta to the skillet and toss with sardines. Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste, to adjust seasonings, and serve.

SARDINES ON TOAST



Sardines on Toast image

This savory snack makes a great appetizer or light lunch. It originates from Stephane Reynaud's "French Feasts," one of Martha's Finds.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

6 1/2-inch-thick slices country-style bread
1 tablespoon olive oil
3 scallions, white parts only, trimmed and cut into 1-inch-long pieces
1 yellow bell pepper, stemmed, ribs and seeds removed, and julienned
1 bunch red radishes, washed, dried, trimmed, and julienned
3 tablespoons minced shallots
3 tablespoons salted butter, room temperature
3 (3-ounce) cans oil-packed sardines
6 oil-packed sundried tomatoes, julienned
1/2 cup fresh dill fronds

Steps:

  • Preheat oven to 400 degrees.
  • Drizzle bread slices with olive oil. Place on a baking sheet and toast in oven until golden brown, about 10 minutes.
  • Preheat broiler. Place scallions and pepper on a baking sheet and place under broiler; broil until tender and browned.
  • Place radishes, shallots, and butter in a medium bowl; mix well using a fork; spread mixture on toasted bread. Using a fork, slightly break up sardines. Divide sardines evenly between toasts and top with broiled vegetables, sundried tomatoes, and dill. Serve.

SARDINES ON BUTTERED BROWN BREAD



Sardines on Buttered Brown Bread image

In addition to celebrating the star, sardines, these open-faced sandwiches should be a celebration of good bread and butter. Choose a dense, dark European-style rye, thinly sliced, or a rustic whole-wheat bread. They look nice open-faced, but they could, of course, be made in a two-slice format.

Provided by David Tanis

Categories     easy, lunch, quick, weeknight, sandwiches, appetizer, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 9

4 small slices dark, dense European-style rye bread
1/2 cup unsalted butter, softened
1 (4.5-ounce) tin oil-packed sardines
Salt and black pepper
1 tablespoon chopped dill
2 tablespoons thinly sliced scallions or chives
Arugula, for serving
Cornichons or other pickles, for serving
Lemon wedges, for serving

Steps:

  • Lightly toast the bread, then cool to room temperature. Spread each toast generously with butter.
  • Distribute the sardines among the toasts. (Cut large sardines in half lengthwise; leave small sardines whole.)
  • Sprinkle each toast lightly with salt and grind pepper directly over the sandwiches. Garnish with chopped dill and slivered scallions.
  • Serve sandwiches open-faced, with arugula, cornichons and a lemon wedge.

SARDINE SANDWICH BUTTER



Sardine Sandwich Butter image

Make and share this Sardine Sandwich Butter recipe from Food.com.

Provided by Iowahorse

Categories     Spreads

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

1/4 lb sweet butter
2 tablespoons mashed boneless sardines
1 dash lemon juice

Steps:

  • Combine ingredients and mix until smooth.

Nutrition Facts : Calories 852.6, Fat 94.2, SaturatedFat 58.6, Cholesterol 270.5, Sodium 106.5, Carbohydrate 0.1, Sugar 0.1, Protein 5.5

ALTON BROWN'S SHERRIED SARDINE TOAST



Alton Brown's Sherried Sardine Toast image

This looked very appealing when he made it on last night's program, so I thought I'd post it here. Looks like Good Eats to me! PREP time includes marinating time--plan ahead, please.

Provided by Debber

Categories     Lunch/Snacks

Time 58m

Yield 4 sammichs, 4 serving(s)

Number Of Ingredients 8

2 (3 3/4 ounce) cans brisling sardines (in olive oil)
2 tablespoons finely chopped fresh parsley leaves, divided
1 tablespoon sherry wine vinegar
1/4 teaspoon lemon zest (reserve the lemon in 4 wedges)
black pepper
4 (1/2 inch) thick slices crusty bread (sourdough, country bread, etc)
1 ripe Hass avocado
coarse sea salt

Steps:

  • Set out two small bowls. Drain one tin into one bowl, and the other tin into the other bowl. Set aside Bowl Two for later.
  • Add Bowl One ingredients to the first bowl, add the brislings (keep whole or break into large pieces); toss to combine and coat brislings, set aside for up to an hour.
  • After 45 minutes place oven rack 3 inches from heat; heat broiler to "high.".
  • Set a cooling rack inside a sheet pan (or a smaller pan--big enough to hold all four slices of bread).
  • Brush each slice of bread (on one side) with the reserved oil in Bowl Two; place oil side up, onto the prepared rack/pan; broil 2-3 minutes--golden brown and crisp.
  • Halve the 'cado, remove pit, smash flesh in each half with a fork, spread evenly over the toasty bread; top evenly with brislings.
  • Drizzle remaining dressing over brislings; garnish with remaining parsley.
  • Season lightly with sea salt and serve with lemon wedges.
  • Serve and enjoy.
  • Turn off the oven, too, please. :-).

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