Sardine sandwich with lemon mayo and lots of parsley recipe


This messy sandwich is particularly good eaten standing up, at the counter, with the last drink of the night.

  • Yield: 1 sandwich (easily doubled or tripled)


  • 1 tablespoon mayonnaise
  • 1 teaspoon grated lemon zest
  • Ground black pepper
  • Kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon fresh lemon juice
  • ⅔ cup chopped fresh flat-leaf parsley
  • 2 slices whole wheat bread, toasted
  • 1 (4.4-ounce) tin high-quality sardines packed in olive oil
  • ¼ cup Pickled Red Onions or a handful of cornichons
How to Make It
  1. In a small bowl, mix together the mayonnaise, lemon zest, ¼ teaspoon black pepper, and a pinch of kosher salt.
  2. In a medium bowl, whisk together the olive oil, lemon juice, and ⅛ teaspoon kosher salt. Add the parsley and toss to coat.
  3. Spread the lemon mayo on one piece of toast. Top with the sardines (leave the oil in the tin behind). Pile the parsley on top of the sardines, followed by the pickled red onions. Close the sandwich with the other piece of toast, cut it in half, and eat it as neatly as you can (you’re probably going to need a napkin and a fork).

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