Tuna melt meets sardines in this surprisingly delicious canned sardine sandwich. It’s topped with a thin layer of tomatoes and cheese, then broiled until melty, crispy perfection!
One of the greatest culinary inquiries has always been: How do you make sardines taste good?
I believe the trick is to use them as you would when making tuna or chicken salad.
If you’ve ever had a tuna melt, this is very similar in taste!
Sardines get a bad rap, but they’re delicious, and they’re packed full of omega-3 fats and protein.
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.
Ingredients and substitutions
This recipe is quite relaxed, in that, you can easily customize it to your liking. Here are the main ingredients you’ll need:
- Bread of your choice – Sourdough, Ezekiel, or any whole grain bread are all excellent choices!
- Canned boneless and skinless sardines – Packed in water.
- Mayonnaise – I like the brands Chosen Foods and Veganaise, if I’m buying it, or (the best) making my own homemade mayo.
- Sea salt
- Tomato – I like Roma tomatoes.
- Cheese – Sharp cheddar is my favorite!
Recipe steps
First, toast your choice of bread.
While your bread is toasting, add the drained sardines and mayo to a bowl and mix thoroughly.
Top the toast with the sardine mash, then layer on the sliced tomatoes, followed by the cheese.
Broil the top for 1-2 minutes, or until the cheese is melty and a bit golden.
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.
Kerrygold’s Irish cheddar cheese makes it extra tasty!
Scallions and/or celery also make good additions and are complementary to the sardine taste.
Recipe notes
These are the sardines I like best.
I typically make this as an open-faced sandwich using only one slice of bread; for a full sandwich, use two slices. Be sure to toast both slices beforehand, then add the second one on top after following the directions below.
If you enjoy sardines and are looking for ways to eat them, you might also like my Smoky Sardine Dip!
Sardine Sandwich
Ingredients
- 1-2 slices bread of your choice toasted; use one for an open-faced sandwich and two for a full sandwich
- 1 4-5 ounce can boneless and skinless sardines packed in water, drained
- 1-2 Tablespoons mayonnaise
- 3-4 thin slices Roma tomato
- 1 ounce cheddar cheese sliced thinly
Instructions
- Preheat the oven to ‘broil’.
- Mix the drained sardines with 1-2 tablespoons of mayo (I use two tablespoons).
- Add in dashes of salt and pepper, if desired. If you're sardines have added salt, you may not need extra.
- 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). If you're making a full sandwich, top with the second slice of toast.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Congrats on the pregnancy! 🙂 im currently pregnant myself, so when i saw the title “my favorite pregnancy sandwich”, i HAD to take a look!! I have a gluten allergy and during pregnancy is the only time i can actually enjoy gluten in moderation without it affecting me. And sandwiches and pizza have become my downfall!!! Of course, im always looking for the healthiest versions…i will have to give this a try! 🙂 and im with you, yoga simply isnt my thing. I was a shawn T insanity girl before i got pregnant!
Lol, that’s awesome! Congrats to you as well! 😀
Don’t you need to eat gluten free, or am I mistaken. The Ezekiel bread surprised me. I don’t like sardines, so I’ll have to skip this one, but you enjoy!! 🙂
I do eat it, but my oldest kid and hubby are sensitive to it, so many of the recipes I make end up GF. 🙂
Sardines…… hmmm…. interesting 🙂 You go ahead and enjoy that one. Although it looks good can’t say this is one that I’m going to try 😉 oh to the pregnancy appetites.. lol
First, I want to thank you SO much for this recipe. I just made this and it was delicious! I’m pregnant too (I’m due in June, so I think we are close in how far along we both are.) I’m struggling so badly with trying to get good sources of protein and Omega 3’s into my diet during this pregnancy. My typical go to’s like eggs and shrimp are now strong aversions for me sadly. I’ve been dreaming of tuna melts but stayed away from them for the same reasons as you, so this sandwich is perfect for soooo many reasons! Thank you! Enjoy the rest of your pregnancy! I saw that you are having a boy. This is my second child and second boy, and I must tell you boys are SO much fun!
That’s great Anne, I’m so happy someone else actually enjoyed this recipe! 🙂 We are very much looking forward to a boy, and congrats to you and your family as well!! xo