Best Sardine on Toast Ideas

Here’s my go-to sardines on toast recipe, with crispy toasted bread, good quality olive oil-packed sardines, and a few simple toppings that make all the difference.

This quick and filling meal has become my favorite lunch when I need something fast but still want good nutrition. I usually keep a few cans of sardines in my pantry just for this. Nothing better than a protein-packed lunch that takes five minutes to make, right?

Which Kind of Sardines Should I Use?

When shopping for canned sardines, you’ll find them packed in either olive oil, water, or various sauces – for this recipe, sardines packed in olive oil are your best bet since they’re more flavorful and maintain a better texture. You can find sardines with or without bones (the bones are actually edible and packed with calcium, but feel free to remove them if you prefer). Most grocery stores carry sardines from different regions like Portugal, Morocco, or Spain – any of these will work well, though Portuguese and Spanish sardines tend to be particularly good quality. Just make sure to check the expiration date and look for cans without any dents or damage.

Options for Substitutions

This simple recipe can be adapted with several easy swaps if needed:

• Sourdough bread: While sourdough gives a nice tangy flavor, you can use any sturdy bread like country bread, whole grain, or even a good quality baguette. Just make sure it’s thick-cut to hold up to the toppings.
• Sardines: You can swap sardines with other canned fish like mackerel, tuna, or even smoked trout. Each will give its own unique flavor to the dish.
• Red onion: If red onion is too sharp for you, try using shallots or green onions. You could also quick-pickle the onions in some lemon juice to mellow their bite.
• Fresh basil: Out of basil? Try fresh parsley, dill, or even arugula leaves for that fresh herb finish.
• Tomato: When tomatoes aren’t in season, you could use sliced roasted red peppers or sun-dried tomatoes instead.
• Flaky sea salt: Regular kosher salt works fine here – just use a bit less since it’s more concentrated than flaky salt.

Watch Out for These Mistakes While Cooking

The biggest mistake when making sardines on toast is using bread that’s too thin or soft, which can become soggy under the weight of the toppings – stick to thick-cut sourdough and toast it until it’s golden brown and crispy. A common error is forgetting to rub the toasted bread with garlic while it’s still hot, as this creates that essential flavor foundation that makes this dish special. To keep your sardines from falling apart, handle them gently when removing them from the can, and make sure to drain them well to prevent excess oil from making your toast mushy. For the best flavor balance, layer your ingredients thoughtfully – start with the tomatoes, then sardines, and finish with onions and herbs, allowing each component to shine through. Finally, don’t skip the final drizzle of good quality olive oil and fresh lemon juice right before serving, as these finishing touches bring all the flavors together.

What to Serve With Sardines on Toast?

Since sardines on toast is already a pretty complete meal, you’ll want to keep the sides simple and light. A crisp cucumber salad with a light vinaigrette makes a perfect fresh counterpoint to the rich, salty sardines. I like to serve mine with some pickled vegetables on the side – things like cornichons, pickled onions, or marinated artichokes work great here. For a more substantial meal, add a bowl of mixed greens dressed with lemon juice and olive oil, which echoes the Mediterranean flavors in the toast. If you’re serving this for brunch, a soft-boiled egg on the side adds extra protein and makes it feel more like a complete morning meal.

Storage Instructions

Prep Ahead: Sardines on toast is best enjoyed fresh, right after assembly. However, you can slice your tomatoes and onions up to a day ahead and keep them in separate containers in the fridge. This makes putting together a quick lunch or snack super easy!

Keep Components: Once you open a can of sardines, use them right away for the best flavor. If you have any unused sardines, transfer them to an airtight container and keep them in the fridge for up to 2 days. The toasted bread is best made fresh, as storing it will make it lose its crispy texture.

Leftover Tips: If you end up with extra prepped ingredients, store the sliced onions in an airtight container in the fridge for up to 3 days. The tomato slices are best used within 24 hours. Remember, this is really a assemble-and-eat kind of dish – it’s not meant for storing once it’s put together!

Preparation Time	5-10 minutes
Cooking Time	5-10 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 30-35 g
• Fat: 40-45 g
• Carbohydrates: 60-70 g

Ingredients

• 4 slices of thick sourdough bread
• 1 garlic clove, cut in half
• Softened butter, as required
• 1 large ripe tomato, sliced thin
• 1 can sardines (6 to 7 ounces), deboned if desired
• 1/4 small sweet or red onion, sliced finely
• Extra-virgin olive oil for drizzling
• Fresh lemon juice to taste
• Flaky sea salt to taste
• Coarsely ground black pepper
• Fresh basil leaves, ripped (optional)

Step 1: Prepare and Toast the Bread

Start by toasting your bread.

You can use a broiler, making sure to toast both sides, or a toaster for convenience.

Ensure the bread is nicely crisp and golden brown to provide a good base for your toppings.

Step 2: Infuse the Toast with Garlic and Butter

While the toast is still warm, take a garlic clove, cut it in half, and rub the cut side aggressively over the surface of the toast to impart a fresh garlic flavor.

Immediately spread the toast generously with butter, allowing it to melt into the bread for a rich, savory base.

Step 3: Add Tomatoes and Season

Layer fresh tomato slices on top of the buttered toast.

Lightly sprinkle the tomato slices with salt to enhance their natural flavor.

This step builds the foundation of your toppings.

Step 4: Assemble with Sardines and Onions

Place sardines evenly over the tomatoes, followed by thin slices of onion.

This combination provides a delightful mix of textures and tastes.

Make sure the toppings are distributed evenly for each bite.

Step 5: Finish with Olive Oil, Lemon, and Seasoning

Drizzle a bit of olive oil and a squeeze of fresh lemon juice over the layered toppings for added zest and richness.

Season the open-faced sandwich with more salt and pepper to taste.

Step 6: Garnish and Serve

If you enjoy fresh herbs, garnish the top with a few leaves of basil to introduce a fragrant, herbal note.

Serve the open-faced sandwich immediately while the bread is still warm and the toppings fresh.

Enjoy this rich and flavorful dish!