Best 4 Sardine Sliced Egg Sandwich Recipes
Craving a quick and protein-packed lunch? Look no further than the sardine sliced egg sandwich, a delectable combination of flavors and textures that will tantalize your taste buds. This versatile dish can be customized to your liking with various bread options, creamy spreads, and fresh vegetables. Whether you prefer a classic white bread sandwich or a hearty whole grain wrap, this sandwich is sure to satisfy.
For those who enjoy a creamy and tangy spread, mayonnaise and mustard are popular choices. If you're seeking a healthier alternative, mashed avocado or Greek yogurt can provide a creamy base with a boost of nutrients. For a touch of freshness, sliced tomatoes, crisp lettuce, and crunchy cucumber add a delightful contrast to the sardines' savory flavor. Don't forget a sprinkle of salt and pepper to enhance the overall taste experience. With its ease of preparation and endless customization options, the sardine sliced egg sandwich is a lunch staple that will keep you satisfied and energized throughout the day.
SARDINE SALAD SANDWICH
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 12
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.
SARDINE & SLICED EGG SANDWICH
Easy and tasty sandwich. I use Ayam brand (Malaysia) sardines in olive oil, quality brand. There is 4-6 sardines in a tin. And I also make my own once in a while. As an alternative, you can drizzle the toast with oil from the can instead of using mayo.
Provided by Lee Thayer
Categories Sandwiches
Time 5m
Number Of Ingredients 7
Steps:
- 1. Spread some mayo on the toast and add lettuce leaves to two slices of toast.
- 2. Divide the sardines between the two sandwiches and split them, the tin I used had 5 sardines. The bones are are tender, don't worry about those, it's calcium.
- 3. Sprinkle some lemon juice on the sardines, top with some onion slices (which I skipped as had no onion) and top that with the egg slices.
- 4. Top each sandwich with the other slices of toast, cut each sandwich in half. Enjoy.
OPEN-FACE SARDINE AND EGG SANDWICH
Make and share this Open-Face Sardine and Egg Sandwich recipe from Food.com.
Provided by Pesto lover
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Slice the eggs.
- Spread the sardines on one side of the bread.
- Spread the egg slices on the other side of the spread.
- Sprinkle dill on top to serve.
Nutrition Facts : Calories 315.4, Fat 11.3, SaturatedFat 3.1, Cholesterol 211.9, Sodium 669.6, Carbohydrate 31.5, Fiber 3.8, Sugar 2.8, Protein 20.6
SPINACH AND SARDINE SANDWICH
Whenever I fly, I like to go armed with lunch, as the food in airports tends to be both appalling and expensive. Lately I've hitting the road with sandwiches that combine produce with canned fish, like sardines, herring, trout or smoked salmon - all of them high in omega-3 fatty acids, packed with protein and delicious. In some of this week's sandwiches, I used small whole-wheat English muffins that were lightly toasted. The muffins won't fall apart, even with a juicy filling like Greek salad, and I like the size. This is inspired by the classic Mediterranean combination of sardines and spinach. I like to use lightly smoked sardines in olive oil for it.
Provided by Martha Rose Shulman
Categories lunch, quick, weekday, sandwiches, main course
Time 10m
Yield One serving
Number Of Ingredients 11
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.
Tips:
- Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the taste of your sandwich. Look for fresh sardines, hard-boiled eggs, and mayonnaise.
- Don't overcook the sardines: Sardines are a delicate fish, so it's important not to overcook them. Cook them just until they are opaque and flaky.
- Use a good quality mayonnaise: Mayonnaise is the binder that holds the sandwich together, so it's important to use a good quality mayonnaise. Look for a mayonnaise that is made with real eggs and oil.
- Season the sandwich to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dash of hot sauce.
- Serve the sandwich immediately: The best way to enjoy a sardine sliced egg sandwich is to serve it immediately. The bread will be crispy and the filling will be warm and flavorful.
Conclusion:
The sardine sliced egg sandwich is a classic lunchtime favorite. It's easy to make, delicious, and packed with protein. With a few simple tips, you can make the best sardine sliced egg sandwich ever. So next time you're looking for a quick and easy lunch, give this recipe a try.
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