Sardine Salad Sandwich

Recipe created by Frances Boswell

Rich, delicious sardines not only contain more of the good stuff (omega-3s, calcium) and less of the bad ( mercury ) but are a sustainable choice—i.e., these little guys are not on the verge of extinction. Mashed with canola mayonnaise in a sardine salad, they are the foundation of a formidable tower of nutrients, including sliced avocado, hard-boiled egg, tomato, and arugula.

This recipe is part of our superfoods menu . For an alternate take on the sardine sandwich , pair the fish with ripe tomato and savoy cabbage or Swiss chard.

Note: Cornichons are small, sour pickles.

Servings: Serves 4

Ingredients:
• 2 tins (3.75 ounces each) boneless, skinless sardines packed in olive oil
• 2 Tbsp. canola oil mayonnaise , or more to taste
• 1/4 cup drained and finely chopped cornichons
• 8 slices spelt or whole grain bread , toasted
• 1 avocado , sliced
• 2 ripe tomatoes , thickly sliced
• 2 cups fresh arugula or dark, leafy greens
• 3 to 4 hard-boiled eggs , sliced (optional)
• Salt and freshly ground pepper

Directions:

Remove sardines from tin, draining oil. Transfer to a small bowl, and combine with mayonnaise and cornichons.

Lay out 4 slices of bread. Top each with avocado, tomato, sardine mixture, arugula, and egg (if using). Salt and pepper to taste; finish each sandwich with a slice of bread.

From Oprah.Com