Sardines On Rye Recipes

SARDINES ON RYE

Sardines on Rye image

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 6

Ingredients

4 slices toasted rye bread
1/4 cup Neufchatel cheese (or cream cheese)
One 4.4-ounce can sardines, packed in olive oil (drained)
1/4 thinly sliced red onion
2 tablespoons fresh dill
Salt and pepper

Steps:

Spread bread with cheese. Top with sardines, red onion, and dill. Season with salt and pepper.

SARDINE SALAD SANDWICH

Sardine Salad Sandwich image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Two 3.75-ounce cans oil-packed skinless, boneless sardines, drained
2 stalks celery, finely chopped
1/2 small red onion, finely chopped
1/4 cup low-fat mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
8 slices whole-grain bread, toasted
Bibb lettuce, sliced tomato, sliced cucumber and alfalfa sprouts, for topping

Steps:

Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork.
Sandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts.

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

Ingredients

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.

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

Ingredients

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.

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