Open-faced canned sardine sandwich is an easy, healthy lunch!
When it’s hot and you’re hungry, this ticks the boxes.
- quick and easy
- flavorful and fresh
- healthy and hearty
I keep trying to add more vegetables to my meals. Baby spinach and cucumber to the rescue! Canned sardines are a good source of protein and healthy omega-3 fats. Nutrition recommendations are that we eat fish twice a week. Shelf-stable sardines are a convenient way to help meet that goal in just a few minutes.
Colorful and pretty. Unique and delish, I was all over the open-faced sandwiches that fill shops in Denmark. Called smorrebrod, many were elaborate designs, but I want quick and easy for lunch at home. (Read about that Copenhagen trip here).
What is an Open-Faced Sandwich?
Open-faced sandwiches are a piece of bread or toast with other food layered on top. A hot turkey sandwich with gravy is one version. A tuna melt is another. So is a dark, seeded rye bread, topped with things like:
- picked herring onions, capers
- hard-cooked egg, shrimp, mayonnaise, lemon zest, arugula
- fish filet, remoulade, dill, capers, lemon
- roast pork, stewed red cabbage, pickled cucumber
- Danish meatball, potato salad, tomato, red onion, chives
How to make a Sardine Sandwich
- Lightly toast rye bread or sourdough
- Spread with mustard. Dijon is my go-to.
- Layer baby spinach, thinly sliced cucumber, and red onion.
- Top with sardines.
Cooks’ Note: Other ways to snazz this up: a dab of horseradish, a sprinkle of dill, sliced hard-cooked egg, a squeeze of lemon juice
How to eat an Open-Faced Sandwich
The neatest way (and polite) to eat an open-faced sandwich is with a knife and fork. Though I’ve also stood over the sink to eat mine!
Try some more open-faced Sammies
- Tuna Picatta Toast
- Currried Egg Salad
- Salmon and Grapefruit with Everything Seasoning
- Ricotta, Pea, Mint
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How to make Open-Faced Sardine Sandwich
An easy recipe for breakfast, lunch or dinner! Flavorful and fresh, it’s ready in minutes. Crunchy greens and flavorful sardines make a quick open-faced sandwich. Protein, healthy fats, and veggies make it good for you!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 1x
- Category: Lunch
- Method: quick
- Cuisine: Scandinavian
- sourdough or rye bread, toasted
- 1/2 teaspoon Dijon mustard
- 1/2 cup baby spinach or arugula
- 1/4 cup thinly sliced cucumber
- thinly sliced red onion
- canned sardines
- Spread toast with mustard.
- Layer spinach, cucumber, red onion on toast.
- Top with sardines.
Opened sardines keep in the fridge for 3-4 days.
Make it your own: Replace mustard with horseradish. Layer on sliced hard-cooked egg or sprinkle dill.
- Serving Size: 1
Keywords: easy sandwich, fish recipe