Ingredients
- Oil-Packed Sardines 1 x 3.75 oz can, drained
- Mayonnaise 2 Tbs
- Hot Sauce 1 tsp
- Kosher Salt & Freshly Ground Black pepper
- White Bread 4 slices, toasted
Cook It
- In a medium bowl, gently mix the sardines with the mayonnaise and hot sauce, making sure not to break up the sardines too much. Tase and season with salt and pepper to taste.
- Divide the sardine mixture between two slices of the toast, spreading it evenly. Top each with the remaining toast to form 2 sandwiches.
Recipe excerpted from Braided Heritage: Recipes and Stories on the Origin of American Cuisine by Jessica B. Harris (Clarkson Potter, 2025). Read the review.
