- Yield:4 open-faced sandwiches
- 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
Drain the oil from 1 tin of sardines into a small bowl and set aside.
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.
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.
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.
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.