CON POULOS
Active Time
N/A
Total Time
15 MIN
Yield
Serves : 4

This recipe from Food & Wine's Justin Chapple makes the most of canned sardines. Chapple prepares a bright herb mayo to spread on rye crisps, then tops them with a cherry tomato salad and good-quality sardines. The juices from the tomatoes soften the rye crisps ever so slightly. Slideshow: More Sandwich Recipes

How to Make It

Step 1    

In a small bowl, mix the mayonnaise with the capers, chile and 2 tablespoons each 
of the parsley and chives. Season the herb mayonnaise with salt and pepper.

Step 2    

In another bowl, toss the tomatoes with the olive oil and the remaining 2 tablespoons each of parsley and chives. Season with salt and pepper.

Step 3    

Spread the herb mayonnaise on the rye crisps and top with the tomatoes and 
sardines. Serve right away.

Chef's Notes

If available, smoked sardines are delicious here, too.

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