Sardines on Buttered Brown Bread

Published June 1, 2022

Recipe Overview

This classic open-faced sandwich features tender, briny sardines atop buttery rye bread, elevated by fresh herbs and tangy accompaniments. A quick, 20-minute dish ideal for breakfast, lunch, or a light dinner, balancing richness with bright, zesty contrasts.

Prep Time

15 minutes | Total Time

20 minutes | Servings

4 servings

Ingredients (for 4 servings)

• 4 small slices (≈1.5-inch thick) dark, dense European-style rye bread

• ½ cup (113g) unsalted butter, softened to room temperature

• 1 (4.5-ounce/128g) can oil-packed sardines, drained (reserve 1–2 tbsp oil if desired)

• Kosher salt (to taste)

• Freshly ground black pepper (to taste)

• 1 tablespoon chopped fresh dill

• 2 tablespoons thinly sliced scallions or chives (white and green parts separated, if preferred)

• 1 cup fresh arugula leaves (for serving)

• ½ cup cornichons or small pickles (e.g., gherkins), for serving

• 4 lemon wedges (for squeezing)

Detailed Preparation Steps

Step 1: Toast and Cool the Bread

Preheat a toaster or toaster oven to medium heat. Toast the rye bread slices until lightly golden and crisp (2–3 minutes per side; avoid over-toasting to prevent dryness). Transfer toasted slices to a wire rack and allow to cool to room temperature. This prevents the butter from melting immediately during assembly.

Step 2: Butter the Bread

Using a butter knife, spread softened butter evenly over each cooled toast slice, ensuring full coverage. The butter acts as a creamy base that complements the sardines and adds richness. Aim for a generous layer (≈1–2 tbsp per slice) to balance the brine of the sardines.

Step 3: Prepare and Distribute the Sardines

Drain the sardines from their can, reserving 1–2 tablespoons of the oil (optional: drizzle a small amount over the toast for extra flavor). Pat the sardines gently with paper towels to remove excess moisture. If using larger sardines, carefully cut them in half lengthwise with a sharp knife; leave smaller sardines whole. Distribute the sardines evenly across the buttered toast slices, ensuring each piece is centered for balanced flavor.

Step 4: Season and Garnish

Lightly sprinkle each toast with a pinch of kosher salt (adjust to taste; avoid excessive salt). Freshly grind black pepper over the sardines for a peppery kick. For herbaceous brightness, sprinkle the chopped dill and thinly sliced scallions (or chives) over the sardines. If using scallion whites, they add a mild oniony note, while the greens contribute color and freshness.

Step 5: Assemble and Serve

Arrange the open-faced sandwiches on a serving platter. Add a handful of arugula leaves alongside each toast for a peppery, crisp contrast. Place cornichons or pickles in small dishes on the side, along with lemon wedges for squeezing over the dish to cut through richness. Serve immediately to enjoy the texture contrast of crispy bread, tender sardines, and tangy accents.

Chef’s Tips & Reader Variations

• Texture & Freshness: For an even richer sardine-to-bread ratio, mash the sardines lightly with a fork (add ½ tsp lemon juice and a pinch of pepper) before spreading on the toast.

• Alternative Fish: Substitute Riga Sprats (small, oily fish) for a more pronounced, smoky flavor profile.

• Pickle Swap: Add thin slices of pickled onions or radishes for a tangy, crunchy element (e.g., replace cornichons with ¼ cup thinly sliced pickled red onions).

• Homemade Twist: Use homemade wholemeal rye bread for a denser, more rustic crust.

• Pregnancy-Friendly: For cravings, pair with a whisper of Kewpie mayo (or regular mayo) and top with thin tomato slices.

Note: David Tannis notes this dish as a "genius solution for pregnancy cravings"—its simplicity and umami-rich sardines make it a comforting, satisfying choice.

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