Best 3 Sardines And Pineapple Sandwich Toast Recipes
Embark on a culinary expedition with our delectable Sardines and Pineapple Sandwich Toast, a harmonious symphony of flavors that will tantalize your taste buds. This unique dish combines the delicate, briny notes of sardines with the vibrant sweetness of pineapple, crowned upon a crispy toasted bread canvas. Our comprehensive guide features a diverse selection of recipes, each offering a distinctive twist on this classic pairing. From the tangy zest of lemon to the aromatic embrace of herbs, these recipes promise an explosion of flavors in every bite. Whether you prefer a quick and easy weekday lunch or an elegant appetizer to impress your guests, our Sardines and Pineapple Sandwich Toast recipes cater to every occasion. Get ready to embark on a culinary adventure that will leave you craving more.
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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.
SHERRIED SARDINE TOAST
Steps:
- Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.
- After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.
- Halve the avocado and remove the pit. Smash the flesh in each half with a fork.
- Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.
- Season lightly with sea salt and serve with lemon wedges.
SARDINE TOASTS WITH TOMATO AND SWEET ONION
A classic pantry meal, sardine toasts are just the thing to eat when you're starving and there's nothing in the house for dinner. If you don't have tomatoes, just leave them out. With their saline flavor and buttery texture, all sardines need is some good bread and a little crunchy onion to set them off.
Provided by Melissa Clark
Categories dinner, easy, for one, for two, lunch, quick, snack, weekday, finger foods, sandwiches, main course
Time 10m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Toast the bread under a broiler (on both sides) or in the toaster.
- While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.
- Top tomatoes with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish with basil if you like and serve immediately.
Tips:
- Choosing the Right Canned Sardines: Opt for sardines packed in olive oil or water, as they tend to have a milder flavor compared to those packed in tomato sauce or mustard. Ensure the sardines have no bones or skin for a smooth and enjoyable eating experience.
- Draining and Preparing the Sardines: Before using the sardines, drain them thoroughly to remove excess oil or water. Lightly mash them with a fork to create a spreadable consistency, making it easier to spread on the bread.
- Selecting the Bread: Choose a sturdy bread that can hold up to the moisture from the sardines and pineapple. Options like sourdough, whole wheat, or multigrain bread provide a hearty base for the sandwich.
- Adding Flavorful Ingredients: Experiment with different flavor combinations to elevate the taste of your sardine sandwich. Consider adding sliced hard-boiled eggs, diced celery, or chopped green onions for extra texture and flavor.
- Balancing the Sweetness: If you find the pineapple overpowering, consider reducing the amount or using unsweetened pineapple chunks. Alternatively, you can add a squeeze of lemon juice or a dash of hot sauce to balance the sweetness and add a tangy kick.
Conclusion:
The sardine and pineapple sandwich is a delightful combination of flavors and textures. With its protein-packed sardines, sweet and tangy pineapple, and creamy mayonnaise, this sandwich offers a satisfying meal that is both delicious and nutritious. Whether you enjoy it as a quick lunch, a light dinner, or a unique party appetizer, this sandwich is sure to impress your taste buds. So next time you're looking for a flavorful and easy-to-make sandwich, give the sardine and pineapple sandwich a try – you might just be surprised at how much you enjoy it!
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