Recipes Sandwiches + Wraps Seafood Sandwiches Fish Sandwich Rye Crisps with Tomatoes and Sardines 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 Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on August 1, 2016 Print Rate It Share Share Tweet Pin Email This tasty snack 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. Photo: CON POULOS Total Time: 15 mins 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) Directions 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. 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. Spread the herb mayonnaise on the rye crisps and top with the tomatoes and sardines. Serve right away. Make Ahead The herb mayonnaise can be refrigerated overnight. Notes If available, smoked sardines are delicious here, too. Rate it Print