Sardines On Charred Sourdough With Sardine Butter & Grated Tomato

This is pan con tomate with the volume turned up. One sardine goes into the butter, the rest go on top, and the oil from the tin cooks the bread.

Nothing in the tin gets wasted, which is how it should be.

Charred & Bold · Serves 2

Ingredients

• 1 tin Nice Cans sardines
• 2-3 thick slices sourdough
• 4 tbsp unsalted butter, softened
• 2 juicy ripe tomatoes
• 1 clove garlic, minced
• 1 tbsp chopped parsley

Method

1. Mix softened butter with 1 of the sardines from the tin and the minced garlic until combined.
2. Heat a skillet or grill pan over medium-high heat and add the oil from the tin.
3. Grate the tomatoes on a cheese grater, strain, and season with salt and pepper.
4. Char the sourdough 1-2 minutes per side until deeply toasted with visible grill marks.
5. Immediately spread the warm bread with sardine butter, letting it melt into the crevices.
6. Cover the butter with the strained tomatoes.
7. Lay the remaining sardines over the buttered and tomatoed toast.
8. Scatter parsley on top and serve warm.

One tip

Grate the tomato cut-side down and you are left holding the skin. Strain it properly or the toast goes soggy.

Pick a tin or find us in a shop near you.