I know there are plenty of sardine haters around here, but I’m here to tell you they make a great meal when done right. But don’t let me try and persuade you; let this article from the Kitchn do all the wooing. This tin, which packed the lil fishies in olive oil with lemon and smoke flavor, was a great centerpiece. I ordered the tin on Amazon for a stellar price after I saw several trusted foodies praise the brand (including the Kitchn article linked two sentences ago). For lunch last week, a simple sandwich was in order:
Slice and salt two firm roma tomatoes and let them do their thing for 10 minutes. Then, toast up some sourdough. Once that’s ready, smear your toast with liberal dose of mayo (preferably Duke’s), top with the maters, layer on the sardines, and then liberally grind black pepper over all of it. The pepper really plays to the lemony flavor of the sardines. A sprinkling of chives might have been nice, but I didn’t have any.
Peaches to Apples 