Quick Sardine Sandwich

Here’s my go-to sardine sandwich recipe, with a simple combination of canned sardines, fresh lemon juice, crisp lettuce, and just enough mayonnaise on toasted bread to bring it all together.

This sandwich has become my reliable lunch option when I need something quick and filling. I often make an extra one for my husband to take to work. Nothing better than a protein-packed sandwich that’s ready in minutes, right?

Which Kind of Sardines Should I Use?

For a sardine sandwich, you’ll want to start with good quality canned sardines – they come in several different packing options. While sardines packed in olive oil are the most common and generally work best for sandwiches, you can also find them packed in water, tomato sauce, or even mustard. The oil-packed varieties tend to have a richer flavor and smoother texture, making them ideal for spreading on bread. When shopping, look for smaller sardines as they’re usually more tender and mild-tasting than larger ones. Just remember to drain off most of the packing oil before using (but don’t rinse them), as this helps prevent your sandwich from becoming too soggy while still maintaining the fish’s natural flavors.

Options for Substitutions

This simple sandwich can be customized with several easy swaps:

• Sardines: While sardines give this sandwich its signature taste, you can use canned tuna, mackerel, or even smoked trout. Just drain the fish well before using.
• Scallion: No scallions? Try finely chopped red onion, chives, or shallots instead. If using red onion, use about 2 tablespoons and soak in cold water for 5 minutes to reduce the sharp taste.
• Cilantro: If you’re not a cilantro fan or don’t have any, fresh parsley or dill work great. Use the same amount as called for in the recipe.
• Mayonnaise: Greek yogurt or mashed avocado can replace mayo for a different twist. If using yogurt, add an extra dash of mustard for tang.
• Sourdough bread: Any sturdy bread works here – try whole grain, rye, or regular white bread. Just make sure it’s fresh and can hold up to the filling.
• Capers: Out of capers? Finely chopped pickles or olives will add a similar salty punch to your sandwich.

Watch Out for These Mistakes While Cooking

The biggest mistake when making a sardine sandwich is not draining the sardines properly – excess oil can make your sandwich soggy and messy, so take a moment to drain them thoroughly on paper towels before mixing with other ingredients.

Another common error is over-mixing the sardine mixture, which can turn it into an unappetizing paste – instead, use a fork to gently break up the sardines while leaving some texture, and fold in the mayo and other ingredients just until combined.

To keep your sandwich from becoming a soggy disappointment by lunchtime, try toasting the sourdough bread lightly and creating a barrier by spreading a thin layer of mayo on both sides before adding your sardine mixture and greens.

For the freshest flavor, add the leafy greens right before serving, and if you’re packing this for lunch, consider keeping the sardine mixture and bread separate until you’re ready to eat.

What to Serve With Sardine Sandwiches?

Since sardine sandwiches pack such a flavorful punch, they pair really well with simple, crisp sides that can balance out their rich, salty taste. A handful of kettle-cooked potato chips or a serving of quick-pickled vegetables adds a nice crunch that complements the creamy sardine filling. For a lighter option, try serving your sandwich with a simple cucumber and tomato salad dressed with just a splash of lemon juice and olive oil. If you’re feeling extra hungry, a small bowl of clear soup like miso or vegetable broth works great on the side – it won’t overwhelm the sandwich but adds a nice warm element to your meal.

Storage Instructions

Prep Ahead: You can mix the sardine filling (sardines, scallion, cilantro, mayo, mustard, and capers) up to 24 hours in advance. Keep it in a sealed container in the fridge – this actually lets the flavors mingle and develop nicely!

Keep Fresh: Once assembled, sardine sandwiches are best eaten right away. If you need to pack them for lunch, keep the filling separate from the bread and greens until you’re ready to eat. This prevents the bread from getting soggy and keeps the greens crisp.

Leftover Components: Any unused sardine mixture can be kept in an airtight container in the fridge for up to 2 days. The sourdough bread stays fresh at room temperature in a bread bag or bread box for 2-3 days, while your leafy greens will last about 5 days in the crisper drawer.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 800-900
• Protein: 35-40 g
• Fat: 45-50 g
• Carbohydrates: 70-80 g

Ingredients

• 4 1/2 ounces sardines in oil (canned)
• 1 scallion, finely sliced
• 2 tablespoons cilantro, chopped
• 1 1/2 tablespoons mayonnaise
• 1/2 teaspoon dijon mustard
• 1 teaspoon capers
• 6 pieces of sourdough bread
• Leafy greens like crispy lettuce or spinach

Step 1: Prepare the Sardine Mixture

Begin by draining the sardines and placing them in a small mixing bowl.

Add the next five ingredients of your choice to the bowl.

These could include mayonnaise, mustard, diced onions, lemon juice, and capers, or any other preferred seasonings or ingredients.

Mix everything well until the sardines are broken down and combined with the other ingredients into a spreadable mixture.

Step 2: Assemble the Sandwiches

Toast six slices of bread to your preferred level of crispness.

Evenly distribute the sardine mixture onto three slices of the toasted bread.

Add a layer of greens (like lettuce, arugula, or spinach) on top of the sardine mixture for added freshness and crunch.

Take the remaining three slices of toast and place them on top to complete your sandwiches.

Step 3: Serve

Cut the sandwiches in half diagonally if desired and serve immediately.

Enjoy your delicious sardine sandwiches!