Rye Crisps with Tomatoes and Sardines

Name: Rye Crisps with Tomatoes and Sardines
Total time: 15 min
Yield: 4
Ingredients: 1/2 cup mayonnaise; 1 tablespoon finely chopped capers; 2 teaspoons minced hot red chile; 1/4 cup finely chopped parsley; 1/4 cup finely chopped chives; Kosher salt; Pepper; 1 pint golden cherry or grape tomatoes, thinly sliced; 1 tablespoon extra-virgin olive oil; 8 light rye crisps, such as Wasa Crispbread; Two 4 1/2-ounce cans sardines in olive oil—drained, deboned and broken into chunks (see Note)

2 Reviews

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

By Justin Chapple

August 2016

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Rye Crisps with Tomatoes and Sardines

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Rye Crisps with Tomatoes and Sardines

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Notes

Reviews (2)

All Reviews for Rye Crisps with Tomatoes and Sardines