a word about sardines

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I love sardines.

Look at them. Arranged all perfectly and snugly in their little tin.

Did I always love them?  Hell no.

When I was a little girl I remember wincing at the sound of my father peeling back the thin tin lid.  The aroma hit me immediately and I would wrinkle my nose and exit promptly. It would appear that a lot of people share this general feeling, the only difference between them and me is a second chance.

Try, everything, again.





Bleu Cheese


I swore off all of these things the moment they met my palate.  Now, I couldn’t imagine life without them. The trick, I feel, is to have the BEST version of that thing on some REALLY good bread or in a well-prepared dish that features that item. Why am I pushing sardines on you? Because they are incredibly good for you! Also, if you’re bored with canned tuna, sardines are an awesome alternative. Of all the canned fishies, sardines are the best sources of omega-3 fats, with a whopping 1,950 mg/per 3 oz. (that’s more per serving than salmon, tuna or just about any other food) and they’re packed with vitamin D.

Get into it.

Picking the right tin of sardines was tricky at first. Personally I love them in olive oil and nothing else. This leaves room for us to get creative with flavors & toppings and eliminates the risk of overdoing it on sodium or artificial flavoring nonsense.  Chowhound did a taste-off, check it out here.

Today’s recipe (and my first recipe) is an incredibly simple sandwich made from the best of the best, which will satiate the seasoned sardine eater and will (hopefully) inspire the haterz as well.

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A Simple Sardine Sandwich

2 pieces of your favorite whole grain bread, toasted (I used sprouted grain…more on that to come)

1 tin of sardines (I used King Oscar Sardines in Extra Virgin Olive Oil)

1/2 roasted red bell pepper

Your favorite pesto (I used Garden of Eve Organic Chive Pesto. http://www.gardenofevefarm.com)

For the red bell pepper I roasted my own in my toaster oven, you can totally just saute some strips until they’re soft if you don’t have one! I just remove the stem & seeds and cut it in half. Brush a little olive oil on them and roast them at 400F until the skins start to get small char spots (i.e. they will look a little burnt, don’t panic! that’s flavor happening!)


Spread the pesto on the toast, arrange your adorable little sardines on top. lay your red pepper like a blanket over the fish and top with the other piece of toast. Boom.



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