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“Before she opened her iconic New York restaurant, Prune, Gabrielle Hamilton and I worked together in catering,” says F&W’s Grace Parisi. “Her signature dish, sardines on Triscuits (a cheap snack she ate in college), is both legendary and notorious. She taught me that it’s OK—admirable, even—to cook the food you grew up eating.”More Cheap and Delicious Recipes

Grace Parisi
January 2012

Gallery

Credit: © Sally Gall

Recipe Summary

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine the sardines, onion, chiles, radish, lemon juice and parsley.

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  • In a small bowl, using the back of a spoon, mash the garlic to a paste with a pinch of salt. Whisk in the mayonnaise, mustard and the 1 tablespoon of olive oil and season the aioli with salt.

  • Preheat the broiler. Brush the bread on both sides with olive oil and broil, turning once, until lightly toasted. Transfer the toasts to a work surface and spread with the aioli. Mound the sardine mixture on top, cut each toast in half and serve right away.

Suggested Pairing

Fresh, lemony white such as an Albariño.

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