Sardines on Buttered Brown Bread
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 4 servings
- 4small slices dark, dense European-style rye bread
- ½cup unsalted butter, softened
- 1(4.5-ounce) tin oil-packed sardines
- Salt and black pepper
- 1tablespoon chopped dill
- 2tablespoons thinly sliced scallions or chives
- Arugula, for serving
- Cornichons or other pickles, for serving
- Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
293 calories; 27 grams fat; 15 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 9 grams protein; 240 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Lightly toast the bread, then cool to room temperature. Spread each toast generously with butter.
- Step 2
Distribute the sardines among the toasts. (Cut large sardines in half lengthwise; leave small sardines whole.)
- Step 3
Sprinkle each toast lightly with salt and grind pepper directly over the sandwiches. Garnish with chopped dill and slivered scallions.
- Step 4
Serve sandwiches open-faced, with arugula, cornichons and a lemon wedge.
Private Notes
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Cooking Notes
David P
The headnote says "anchovy." What happened?
Soren N
Try to cut radishes over them in stead of scallions - or combine
cnb
This has been a breakfast favorite of mine for years (much to the horror of my staff). I add pickled onions to the top
TG
Long a family favorite, though we prefer cream cheese in place of butter. Either way, tasty!
Name Linda Criss
Hmm, so good. I add butter to hot boiled eggs, mash them up with a grind of pepper and sea salt. That’s the base, then those gorgeous sardines. Dill and arugula are fine partners.
Christine C
Spent last summer on the coast of Morocco - sardine city! Love these fresh, grilled, canned……a real flavor bomb.
NYT Cooking
Hi, David, Thank you for flagging the inconsistency. It should have read sardines, and that's fixed now.
robertcroskey
James Beard has essentially the same approach. He does not toast the bread, but butters it, lays a slice of mild onion, Vadalia or Walla Walla Sweet, on top arranges the sardines & squeezes lemon juice on them. Very good with beer & for a particularly merry time take a shot or two of Akvavit or better Zubrovka.
Kurt
Just toast the bread and prepare the greens. Very easy to compose on the spot. Hardest part is figuring out whether to bring sardines or anchovies—suggest bring both!
Lucinda Ross
Baguette is good to use.
Lucinda Ross
Watch the ratio between butter & sardines.
meinmunich
Didn’t have dills! Still very good.
meinmunich
Butter and sardines work! Easier than tuna salad. Radish pairs well. Pepin's carrot & parsley salad goes very well. https://cooking.nytimes.com/recipes/6388-carrot-and-parsley-salad
Jose
How dare you, Sam? Rye bread is ghastly!
Name Linda Criss
Hmm, so good. I add butter to hot boiled eggs, mash them up with a grind of pepper and sea salt. That’s the base, then those gorgeous sardines. Dill and arugula are fine partners.
Houston500
We loved these small snack size sandwiches. Now we make them with sardines and ki ppers. They are wonderful with a glass of ice cold beer on a hot Saturday afternoon.
gordon
I made these with white anchovies also. Both are BIG favorites at our house.
Paul
We prepared these for a light meal before attending summer stock theater. Enjoyed it very much, but it needed something. Next, we'll add a light coat of mustard to the bread. The arugula, cornichons are "musts."
PatB
Made with seeded multigrain; to die for. Next time will leave off the onion as hubby doesn't like raw ones, or try scallion. Stocked up on sardines for the next times: simple dinners with green salads.
David P
The headnote says "anchovy." What happened?
NYT Cooking
Hi, David, Thank you for flagging the inconsistency. It should have read sardines, and that's fixed now.
robertcroskey
James Beard has essentially the same approach. He does not toast the bread, but butters it, lays a slice of mild onion, Vadalia or Walla Walla Sweet, on top arranges the sardines & squeezes lemon juice on them. Very good with beer & for a particularly merry time take a shot or two of Akvavit or better Zubrovka.
Soren N
Try to cut radishes over them in stead of scallions - or combine
cnb
This has been a breakfast favorite of mine for years (much to the horror of my staff). I add pickled onions to the top
Christine C
Spent last summer on the coast of Morocco - sardine city! Love these fresh, grilled, canned……a real flavor bomb.
Private notes are only visible to you.
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