Skip to main content

Sardine Sandwich and Crostini Recipes for Lunch

sardine-sandwich-recipes-for-lunch

Sardine Sandwich Recipe

Ingredients:

Vegetarian

Produce
2 tbsp: Cilantro
1: Greens
1: Scallion

Condiments
1 tsp: Capers
1/2 tsp: Dijon mustard
1 1/2 tbsp: Mayo

Bread & baked goods
6 slices: Sourdough bread

Instructions:

  • Drain sardines and place in small mixing bowl. Add next 5 ingredients, mix well. Toast bread, add sardine mixture evenly to 3 slices of toasted bread. Add greens. Cover with remaining toast.
sardine-sandwich-recipes-for-lunch

Sardine With Avocado Sandwich Recipe

Ingredients:

Makes 2

Seafood
1 (4 ounce) can: Sardines in olive oil

Produce
1: Avocado
1: Red onion, thin

Condiments
1: Capers

Baking & spices
1: Black pepper

Oils & vinegars
1: Olive oil

Bread & baked goods
2 slices: Bread, thick

Instructions:

  • Try to get some good thick and crusty bread for the sandwich that can hold up to the toppings. The avocado works almost like mayonnaise and forms a kind of sauce for the sandwich. A nice thick layer of it really helps. Cut the avocado and spread evenly on bread. Then just throw a few sardines on each piece. If you have large sardines, you might want to chop them roughly. Add red onions.
  • Drizzle the sandwiches with a small amount of olive oil and toast them in a 425 degree oven for about six minutes or you can broil the sandwiches under high heat for about 2 minutes. Serve with lemon slice.


Sardine With Celery Sandwich Recipe

Ingredients:

Seafood
2 cans: King oscar's spanish style skinless and boneless sardines

Produce
1: Bibb lettuce
1: Celery, rib of
1: Lemon, Zest of
2 tbsp: Parsley, fresh
1: Red onions
1/4 cup: Scallions
1: Tomatoes

Condiments
1 tbsp: Capers
1 tbsp: Lemon juice, freshly squeezed
1 tbsp: Mayonnaise
1 tbsp: Mustard, stone ground

Scroll to Continue

Bread & baked goods
4 slices: Whole grain bread, toasted

Instructions:

  • Place all of the ingredients from the drained sardines to the chopped fresh parsley into a large mixing bowl.
  • With a fork, mix all of the ingredients in the bowl until well combined, flaking the sardines as you go.
  • Toast your whole grain bread until just golden and crisp.
  • Scoop the sardine salad evenly onto a slice of toasted bread, top with your preferred sandwich add ons, and close the sandwich up with another slice of toasted bread.

Sardine Crostini Recipe

Ingredients:

Gluten free

Seafood
1 120 g can: Sardines

Produce
1 tbsp: Spring onion or red onion

4: Sun-dried tomato

Condiments
1 tsp: Hot sauce or sriracha
1 tbsp: Lemon juice
1 1/2 tbsp: Mayonnaise

Instructions:

  • Add all ingredients either to a food processor or a medium bowl if using an immersion blender stick. Blend until just smooth. Don’t over-process it too much. I like to pulse blend a few times, making sure I scrape and incorporate all ingredients evenly.
  • Transfer to a bowl to serve with crispbreads, sourdough, sliced veggies, low-carb or paleo crackers or use in wraps, salads etc.

Easy Sardine Crostini Recipe

Ingredients:

Seafood
2 cans: Sardines in oil, smoked

Produce
1 tsp: Cilantro
1 clove: Garlic
1/4 cup: Sun-dried tomatoes, thin smoked or regular

Baking & spices
1/2 tsp: Paprika, smoked
1: Salt and pepper

Oils & vinegars
1/4 cup: Olive oil

Bread & baked goods
1: Baguette

Instructions:

  • Brush baguette slices with olive oil, broil until lightly browned.
  • Top slices with 2 sardine fillets, tomatoes, garlic.
  • Drizzle with oil, season with salt, pepper and paprika. sprinkle with cilantro.

Sardine With Red Pepper Sandwich

Ingredients:

Seafood
1 small tin: Sardines

Produce
1 handful: Flat-leaf parsley, leaves
1 clove: Garlic
1: Lemon

Baking & spices
1 pinch: Paprika, sweet smoked
1: Red pepper from a jar, large roasted

Oils & vinegars
1: Olive oil

Other
2 slices: Sourdough

Instructions:

  • Put the pepper, lemon juice, 1 tbsp olive oil, garlic and parsley in a bowl and add the paprika and seasoning. Stir everything together and leave while you toast the bread.
  • Put the toast on a plate then pile the drained pepper on top (discard the garlic). Top with the sardines then spoon over any juice from the pepper bowl. Add an extra pinch of paprika if you like.

Sardine With Cherry Tomatoes Sandwich Recipe

Ingredients:

Seafood
2 4 1/2-oz. cans: Sardines, oil-packed

Produce
1/2 cups: Cherry tomatoes
2: Heirloom tomatoes, medium ripe
1/4 cups: Oregano, fresh leaves

Condiments
1 tbsp: Capers
2 tbsp: Olives, mixed pitted

Baking & spices
1: Kosher salt

Oils & vinegars
2 tbsp: Olive oil, extra-virgin
1 tbsp: Red wine vinegar

Other
null: One piece focaccia, preferably day-old or toasted

Instructions:

  • In a medium bowl, combine the sardines, cherry tomatoes, oregano, olives, and capers. Dress with the olive oil, vinegar, and some salt, and toss to combine.
  • Using a bread knife, cut off the top of the focaccia, dividing the slab into a thin top and thick bottom. Set the top piece aside. Pat the tomato slices with paper towels if they are very wet. Arrange the slices over the bottom of the bread, overlapping slightly; sprinkle lightly with salt. Distribute the sardine mixture evenly over the tomato slices, then cover with the top slab of focaccia. Cut the ­sandwich into 6 squares and serve.

Sardine With Radish Crostini Recipe

Ingredients:

Seafood
2 oz: Sardines, canned

Produce
1/2: Lemon, Juice of
1: Microgreens
1: Radishes
1: Squash, Blossoms
1: Sugar snap peas

Bread & baked goods
2 slices: Your fave fresh bread, lightly toasted

Dairy
2 heaping tbsp: Ricotta cheese

Instructions:

  • Spread 1 tablespoon of ricotta on each slice of toasty bread (more if desired).
  • Evenly disperse the fillets of sardines between the toasts, laying them over the ricotta.
  • If your sardines weren't already marinating in a cracked black pepper marinade, crack a generous amount of black pepper over the toasts.
  • Garnish with optional seasonal garnishes, like squash blossoms, sugar snap peas, and/or microgreens.
  • Squeeze fresh lemon juice over the toasts.

Sardine With Apple Crostini Recipe

Ingredients:

Produce
1/2: Apple
100 g: Celeriac
1 stalk: Celery

Condiments
1 tsp: English mustard
1 tbsp: Lemon juice

Bread & baked goods
2 slices: Rye bread

Dairy
1 tbsp: Yogurt, fat-free

Liquids
1 inch: Olive oil or spring water

Other
null: finely chopped to make 2 tbsp flat-leaf parsley

Instructions:

  • Peel and shred the celeriac and toss with the apple, celery and lemon juice. Mix with the yogurt, mustard and parsley, and season. Drain the sardines, and divide between the rye toasts. Top with the celeriac, and squeeze over more lemon. Serve with any remaining celeriac on the side.

Sardine With Capers Crostini Recipe

Ingredients:

Seafood
2: Anchovies, fillets
8: Butterflied sardines

Produce
1 tsp: Chilli, large red
1: Garlic clove
1 tsp: Lemon, zest
2 tsp: Oregano, fresh
2 tsp: Parsley
4 tsp: Red onion

Condiments
1 tsp: Baby capers

Baking & spices
1/4 tsp: Paprika, smoked
1/8 tsp: Pepper
1/4 tsp: Salt

Oils & vinegars
4 tbsp: Olive oil, extra virgin

Nuts & seeds
2 tsp: Pinenuts, toasted

Bread & baked goods
1/2 cup: Panko breadcrumbs

Dairy
4 tbsp: Pecorino cheese

Instructions:

  • Mix the Italian Crust ingredients in a bowl. Spread on a small plate. Mix the Topping together in another small bowl.
  • Pat sardines dry with paper towel. Sprinkle both sides of each sardine with the salt and pepper. Sprinkle the skin side only with the paprika.
  • Press flesh side only firmly into the breadcrumbs. Place on plate, breadcrumb side up. Repeat with remaining sardines.
  • Heat oil in a large non stick skillet over medium high heat. Place sardines in, skin side down. Cook for 60 seconds, then carefully turn. Cook the crust side for 90 seconds or until golden and crispy.
  • Remove sardines onto plate, crust side up. Sprinkle with Topping. Pour remaining hot oil over sardines. Serve immediately.

Sardine With Fennel Sandwich Recipe

Ingredients:

Seafood
2 4 1/4-oz. cans: Sardines, smoked

Produce
1: Fennel, small bulb
1/2 cup: Flat-leaf parsley, loosely packed fresh leaves
1 clove: Garlic
2 tsp: Lemon zest plus
2: Radishes

Condiments
1/2 cup: Mayonnaise

Baking & spices
1/4 tsp: Black pepper, freshly ground
1/2 tsp: Kosher salt

Oils & vinegars
2 tsp: Olive oil

Bread & baked goods
4 slices: Bread, multigrain toasted

Instructions:

  • Stir together mayonnaise, lemon zest, and garlic in a small bowl. Toss together parsley, fennel, radishes, lemon juice, oil, salt, and pepper in a medium bowl. Spread 2 tablespoons mayonnaise onto each toast. Arrange 3 sardine pieces on each toast; top with fennel salad. Serve immediately.

Sardine With Creme Fraiche Crostini Recipe

Ingredients:

Seafood
2 tins: Sardines, good-quality

Produce
1: Bay leaf, fresh
3 tbsp: Currants
1 cup: Flat-leaf parsley, packed
1: Lemon, Zest of
1 Squeeze: Lemon
1: Red onion, medium

Baking & spices
1 Pinch: Red pepper flakes
1/4 tsp: Salt
1: Salt and freshly ground black pepper
2 tbsp: Sugar

Oils & vinegars
1/2 cup: White wine vinegar

Nuts & seeds
3 tbsp: Pine nuts, toasted

Bread & baked goods
6 thick slices: Country loaf bread, toasted

Dairy
3/4 cup: Creme fraiche

Instructions:

  • In a small saucepan over medium-high heat, combine the vinegar, sugar, salt, bay leaf and red pepper flakes. Simmer until the sugar dissolves, 2 to 3 minutes.
  • In a small mixing bowl, place the onions and currants. Pour the vinegar over and marinate for 30 minutes at room temperature.
  • Spread a generous amount of crème fraîche on top of each piece of toast and season with salt and pepper. Place a few sardine fillets on each piece and top with onion-currant mixture, toasted pine nuts, lemon zest, parsley and a squeeze of lemon juice, and serve.


Sardine With Arugula Sandwich Recipe

Ingredients:

Produce
1/2 cup: Arugula
1/4 cup: Cento cannellini beans
1: Cento oregano
1/4: Red onion
1: Roma tomato

Condiments
3 tbsp: Cento basil pesto sauce

Baking & spices
1: Cento fine sicilian sea salt
1: Cento ground black pepper

Oils & vinegars
2 tbsp: Bellino white wine vinegar
2 tbsp: Cento imported extra virgin olive oil

Bread & baked goods
1: 10-inch roll italian bread

Other
2 cans: Cento skinless boneless sardines in olive oil

Instructions:

  • Mix pesto, cannellini beans and oil from sardine cans, smashing together with a fork, and apply to both sides of bread. Add sardines, arugula, tomatoes and onion. Top with salt, pepper and oregano, to taste. Drizzle with oil and vinegar.
sardine-sandwich-recipes-for-lunch

Sardine With Red Pepper Sandwich Recipe

Ingredients:

Seafood
1 (4-oz.) can: French sardines in oil

Produce
2: Leaf lettuce, leaves red
1: Red bell pepper, roasted
1/2: Red onion, small

Condiments
1 tbsp: Horseradish, prepared
1/2 tsp: Lemon juice, fresh
2 tbsp: Mayonnaise

Baking & spices
1: Kosher salt and freshly ground black pepper
1 tsp: Peppercorns, black

Oils & vinegars
1/4 cup: Rice-wine vinegar

Bread & baked goods
2 slices: Pumpernickel bread, toasted

Instructions:

  • Bring vinegar, sugar, and peppercorns to a boil in a small saucepan. Add onions and remove from heat; let sit for 30 minutes, then chill. In a small bowl, whisk together mayonnaise, horseradish, and lemon juice; spread mixture over each slice of bread, and top each with 1 lettuce leaf. Divide sardines evenly between sandwiches, and top with pepper and pickled onions. Drizzle with reserved oil, and season with salt and pepper.

Sardine With Dijon Mustard Sandwich Recipe

Ingredients:

Seafood
1 (4-oz.) can: Sardines in oil

Produce
2: Bibb lettuce, large leaves
1/2: Yellow onion, small

Condiments
3 tbsp: Dijon mustard

Baking & spices
1: Kosher salt and freshly ground black pepper

Bread & baked goods
2 slices: Rye bread, toasted

Instructions:

  • Spread mustard evenly over each slice of bread and top with 1 lettuce leaf. Divide sardines evenly between sandwiches and top with onion. Drizzle with reserved oil, and season with salt and pepper.

Sardine With Orange Juice Sandwich Recipe

Ingredients:

Seafood
4: Sardines, fresh

Produce
1/2 cup: Chives, fresh
1: Fennel, bulb
1/2 cup: Tarragon, fresh

Refrigerated
1: Egg, hard

Condiments
1 1/2 tbsp: Capers
1/2 tsp: Dijon mustard

Baking & spices
1: Sea salt and freshly ground pepper

Oils & vinegars
3/4 cup: Olive oil, extra-virgin
1/2 cup: White wine vinegar

Bread & baked goods
8: (1"-thick) slices ciabatta bread

Drinks
1: Juice
1 cup: Orange juice, fresh

Other
null: 1⁄3 cup minced fresh flat-leaf (Italian) parsley

Instructions:

  • In a medium bowl, combine the tarragon, chives, parsley, egg, mustard, olive oil, and capers. Stir to mix thoroughly and let stand for at least 1 hour to allow the flavors to blend.
  • Lightly salt the sardines and let stand for 10 minutes. In a bowl, whisk together the olive oil, orange juice, and vinegar. Put the sardines in a shallow dish and pour the marinade over. Marinate for 30 minutes. Remove sardines from the marinade and lightly pat dry. Set aside until ready to use.
  • Using a mandolin, thinly shave the fennel into a medium bowl. Dress with lemon juice and season to taste with salt and freshly ground pepper.
  • Lay out the slices of ciabatta on a cookie sheet. Toast under the broiler until brown, about 1 minute. Flip the slices over and repeat. Remove from the oven. Alternatively, you can grill the bread over an open flame. Spread a teaspoon of salsa verde onto each crostini. Top with a sardine fillet and some shaved fennel salad. Serve immediately.

Sardine Information

Sardine, any of certain food fishes of the herring family, Clupeidae, especially members of the genera Sardina, Sardinops, and Sardinella; the name sardine can also refer to the common herring (Clupea harengus) and to other small herrings or herringlike fishes when canned in oil.

Sardines are a type of small, oily fish that contain a lot of important nutrients. Both fresh and canned sardines have health benefits, including helping to fight inflammation and supporting the health of your heart, bones, and immune system.

Sardine is richer in Vitamin D, Calcium, Iron, and Phosphorus, while salmon is significantly richer in Vitamin B6. Sardine also contains considerably less cholesterol and sodium, while salmon has less calories because it contains more water and less fats.

Because sardines contain purines, which break down into uric acid, they aren't a good choice for those at risk of kidney stone formation. The high sodium in sardines can also increase calcium in your urine, which is another risk factor for kidney stones.

Sardines are high in protein, rich in omega-3 fatty acids (associated with heart health benefits), and filled with certain important vitamins (especially D and B12) and minerals (such as calcium). However, sardines packed in oil are high in sodium and cholesterol, so daily consumption of them is not advisable.

The tests showed that, based on recommended serving sizes, sardines and salmon contained much higher amounts of omega-3 fatty acids than tuna. Sardines provided about 1,600 mg to 1,800 mg of DHA and EPA per 85 gram serving, while salmon provided 400 mg to 700 mg per 56 gram serving.

Oily fish – including salmon, sardines, pilchards, trout, mackerel, and herring – are the best source of long-chain omega-3 fats, which are important for overall health and can help people with some types of arthritis.

Related Articles