Spinach And Sardine Sandwich Recipes

SPINACH AND SARDINE SANDWICH

Steps:

• Heat the olive oil in a medium skillet over medium heat, and add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the spinach. Turn up the heat, and wilt the spinach in the water left on the leaves after washing. Season with salt and pepper, and remove from the heat. Drain and press out excess water.
• Lightly toast the English muffin. Spread a little mustard if desired over the bottom half and top with the spinach. Lay the sardine fillets over the spinach, and douse with a little lemon juice. If you have a nice ripe in season tomato, lay over the sardines. Spread the top half of the English muffin with mayonnaise, and top the sandwich. Press down and cut in half, or wrap and refrigerate until ready to eat.

SARDINE SALAD SANDWICH

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.

SPINACH, SARDINE AND RICE GRATIN

Steps:

• Preheat the oven to 425 degrees. Oil a 1 1/2 to 2-quart gratin or baking dish. Remove the sardines from the oil and separate them into fillets. Set the oil aside.
• Wilt the spinach either by steaming or blanching. To blanch bring a large pot of water to a boil, salt generously and add the spinach. Blanch for no more than 20 seconds (do this in batches). Transfer to a bowl of cold water, drain and squeeze out excess water. If you prefer, you can wilt the spinach by steaming for about 1 minute over an inch of boiling water. Chop medium-fine.
• Heat the olive oil (not the oil from the sardines) in the skillet over medium heat and add the onion and a pinch of salt. Cook, stirring, until tender, 5 to 8 minutes. Add a generous pinch of salt, stir in the garlic and thyme and cook, stirring, until fragrant, 30 seconds to a minute, then add the chopped wilted spinach, flour, and salt and pepper to taste. Stir together for 1 minute, until everything is blended. Add the milk and cooked rice and stir together for about 1 minute, until you no longer see liquid in the pan. Remove from the heat. Taste and adjust salt and pepper.
• Spread half the rice and spinach in the bottom of the baking dish. Top with the sardine fillets in one layer. Drizzle a tablespoon of the oil from the cans over the sardines, then top with the remaining rice and spinach in an even layer. Sprinkle on the breadcrumbs and drizzle on another tablespoon of the oil from the sardine cans. Place in the oven and bake 15 minutes, until sizzling. Serve hot or warm.