10 minutes
A delightful open-faced sandwich featuring crusty sourdough, fresh tomatoes, sardines, sweet onions, and a touch of basil.
Crusty Sourdough Bread
slices
Garlic Clove, halved
each
Butter, softened
to taste
Ripe Tomato, thinly sliced
each
Canned Sardines, deboned
0 oz
Sweet Onion, thinly sliced
0 oz
to taste
Lemon Juice, fresh
to taste
Flaky Sea Salt
to taste
to taste
Fresh Basil Leaves, torn
to taste
1. Toast the Bread
Begin by toasting the sourdough bread until it achieves a golden brown hue, using either a broiler or toaster.
2. Rub with Garlic
Once your toast is ready, take the halved garlic clove and rub it gently over the warm surface of each slice.
3. Spread Butter
Next, spread a thin layer of softened butter over each piece of garlic-infused toast.
4. Add Tomato Slices
Lay out thin slices of ripe tomato on top of the buttered toast. Sprinkle a pinch of flaky sea salt over the tomatoes.
5. Place the Sardines
Carefully place the deboned sardines on top of the tomato slices.
6. Add Sweet Onion
Scatter thinly sliced sweet or red onion over the sardines.
7. Drizzle and Season
Drizzle a generous amount of extra-virgin olive oil and a squeeze of fresh lemon juice over everything. Season the assembled toasts with a touch more flaky sea salt and a generous grinding of black pepper, to taste.
8. Garnish with Basil
If you choose, crown your creation with torn fresh basil leaves.
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