Recent heirloom tomatoes, wealthy and oily canned sardines, and briny capers and olives are simple to pack for a picnic and throw collectively open air. Patting the tomatoes dry earlier than assembling prevents the sandwiches from getting soggy.
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Yield: 6
Time: quarter-hour
- Two 4½-oz. cans oil-packed sardines, drained
- ½ cup cherry tomatoes (combined colours), halved or quartered
- ¼ cup torn recent oregano leaves
- 2 Tbsp. coarsely chopped combined pitted olives
- 1 Tbsp. capers
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. purple wine vinegar
- Kosher salt
- One 12-by-12-in. piece focaccia, ideally day-old or toasted
- 2 ripe medium heirloom tomatoes (combined colours), thinly sliced
Directions
- To a medium bowl, add the sardines, cherry tomatoes, oregano, olives, and capers. Add the oil and vinegar, season to style with salt, and toss to mix.
- Utilizing a bread knife, lower off the highest of the focaccia, dividing the slab into a skinny high and thick backside. Set the highest piece apart. Pat the tomato slices with paper towels if they’re very moist. Prepare the slices over the underside of the bread, overlapping barely, then sprinkle flippantly with salt. Distribute the sardine combination evenly over the tomato slices, then cowl with the highest slab of focaccia. Minimize the sandwich into 6 squares and serve.
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