Open-Faced Sardine Melt – Tuna melt meets sardines in this surprisingly delicious sandwich – topped with a thin layer of tomatoes and cheese, then broiled until melty, crispy perfection!
The other day, I was searching for a particular dessert online only to come across 4-5 different sites with the exact same recipe.
Same ingredients, same amounts, very similar instructions, different photographs.
Now, while I am a food blogger, I’m also a food blog reader, and this type of stuff is irritating to me on both fronts.
Many of you may not know this, but you can’t copyright a recipe. Anyone with a camera and some technical skill can become a food blogger, steal others’ recipes, and create a name for themselves by shooting a drool-worthy image.
It can be frustrating as a blogger, for obvious reasons, but also, as an avid recipe ‘googler’.
I can tell you one recipe that you won’t find anywhere but here, and that’s this sandwich!
How do you make sardines taste good?
The trick to making canned sardines taste good is by simply mixing them with your favorite mayonnaise, much the same way you make tuna or chicken salad.
If you’ve ever had a tuna melt, this is very similar in taste, only with sardines.
This is a great way to incorporate the tiny fish into your life, which I imagine aren’t a staple for many.
Sardines and anchovies get a bad rap, but they’re delicious! They’re also packed full of omega-3, which is beneficial for so many health issues, including pain.
I’ve been making this sandwich for years, but it was a special favorite of mine during my second and third pregnancies. My kids have even started requesting it, though they prefer it sans tomato.
Here are a few variations I enjoy:
Add in a dash of turmeric to the sardine/mayo mix.
Add in the chopped white of a hard-boiled egg for extra protein and texture.
Use Kerrygold’s Irish cheese…makes it extra tasty!
Open-Faced Sardine Melt
- 1 piece bread of your choice toasted
- 1 can boneless and skinless sardines packed in water (125 grams), drained
- 2 Tbsp mayo of your choice
- dash sea salt
- 3-4 thin slices of Roma tomato
- 1 ounce cheddar cheese
- Preheat the oven to 'broil'.
- Mix the drained sardines with a dash of sea salt and mayo.
- Spread the sardine mix atop a slice of toasted bread.
- Top with the thin slices of tomato.
- Top the tomato with the cheese.
- Broil until cheese is bubbly (1-2 minutes).
I enjoy using this variety of sardines.