This isn’t your average sardine sandwich. Rich olive oil-packed sardines meet sharp Dijon mustard, crunchy pickles, peppery greens, and warm crusty bread for a sandwich that feels equal parts comforting and sophisticated.
It’s salty, bright, buttery, and deeply satisfying—the kind of effortless lunch that tastes like it came from a tiny wine bar somewhere along the coast.
Prep Time: 10 minutes
Serves: 2
What You’ll Need
For the sandwich
- 1 tin of Nazarena Small Sardines in Olive Oil
- 1 crusty baguette or ciabatta
- Butter, softened
- Dijon mustard
- Cornichons or pickles, sliced
- Handful of arugula or watercress
- Fresh cracked black pepper
- Lemon zest
Optional additions
- Thinly sliced shallots
- Chili flakes
- Soft-boiled egg
How to Make It
-
Prepare the bread
Slice and lightly toast the bread until crisp on the outside but still soft inside. -
Build the base
Spread one side generously with butter and the other with Dijon mustard. -
Layer the fillings
Add arugula or watercress, then layer the sardines on top. Finish with sliced pickles, black pepper, and a little lemon zest. -
Finish and serve
Close the sandwich and serve immediately while the bread is still warm and crisp.
Why It Works
Good sardines don’t need much. The richness of the olive oil balances beautifully against sharp mustard and acidic pickles, while peppery greens and lemon zest brighten everything up. Warm bread ties it all together, turning a humble tin into something unexpectedly luxurious.
Made this recipe? We’d love to see it — tag @get.lata to share your creation.
