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Sandwiches

Alton Brown's Sardine-Avocado Sandwiches

Alton Brown's Sardine-Avocado Sandwiches

Or the "sardicado" sandwich.

Alton Brown's Sardine-Avocado Sandwiches

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About This Recipe

Yield:4 open-faced sandwiches
This recipe appears in: Alton Brown's Sardine-Avocado Sandwich Diet
Rated:

Ingredients

  • 2 (3.75-ounce) tins sardines in olive oil (mine were in tomato sauce; that works too)
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon vinegar (he suggests sherry vinegar; I used apple cider vinegar)
  • Zest from one lemon, and the leftover (naked) lemon cut into 4 wedges
  • Freshly ground black pepper
  • 4 slices good bread (I used wheat, he did sourdough)
  • 1 ripe avocado
  • Sea salt

Procedures

  1. 1

    Drain the oil from 1 tin of sardines into a small bowl and set aside.

  2. 2

    Drain the oil from the second tin into another small bowl and mix it with 1 tablespoon of parsley, vinegar, lemon zest, and black pepper. Add the sardines and stir. Let sit for a bit so the flavors marry.

  3. 3

    Toast your bread in a normal toaster or, if you want to be all Alton-style fancy, heat the oven to the broiler setting on high and place oiled-swiped bread (using the remaining sardine oil) on the rack. Only keep them in there for 2 to 3 minutes, otherwise they will go from golden brown and crisp to charred and sad.

  4. 4

    Halve the avocado and remove the pit. Smoosh the flesh in each half with a fork. Spread this green goodness evenly onto the toasted bread, then top with a nice scoop of the sardine mixture.

  5. 5

    Pour any remaining sardine oil dressing on top and garnish with the remaining parsley. Season with sea salt and a nice big squeeze from the lemon wedges.

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