This is a new favorite open-faced sandwich or bruschetta from our guest chef (and pro angler) Jimmy Kennedy. Using the ‘real deal’ sardines is a must but you can also use tinned mussels or any other high quality tinned fish. And of course, cooking these Sardine Toasts over a smoky outdoor grill or campfire adds that "extra something" flavor.
Ingredients
1 baguette, sourdough, or your favorite crusty bread
1 can good quality Portuguese sardines (spineless, skinless are best)
1 fresh tomato, sliced
5 or 6 fresh basil leaves, torn
4 ounces of Cabot Vermont Sharp Cheddar Cracker Cut Slices
Serving Size:
1/4 of recipe
amount per serving
CALORIES
450
% Daily Value
fat
18g
23%
saturated fat
8g
40%
cholesterol
35millig
12%
sodium
830millig
36%
carbs
51g
19%
fiber
0g
0%
sugar
5g
protein
23g
calcium
262millig
20%
:::
Directions
-
HEAT an outdoor grill or campfire to medium heat. If using a cast iron skillet, place on grill or fire to heat up.
-
SLICE the baguette or sourdough into thick slices.
-
OPEN the canned sardines and drizzle the oil from the can over the bread. Drizzle just enough for a little extra flavor, but do not saturate the bread.
-
PLACE the oiled bread on a hot grill or in the heated cast iron pan to toast.
-
PLACE the sliced tomatoes on the grill or in a pan and cook for a few seconds or until slightly softened.
-
FLIP the bread slices once they have grill marks on the bottom, and place 2 - 3 slices of cheddar on top, and then the warm tomatoes. Let cook for a couple more minutes to melt the cheese slightly and toast the bottom of the bread. Remove from the heat.
-
TOP with the fresh basil leaves and then three or four of the whole sardines, or to taste.
Recipe Note
Try this new recipe cooked over your campfire or camp stove for a quick camping snack or meal.
Tinned sardines and convenient Cabot Cracker Cuts are perfect for an easy camping meal as they travel well and make a quick prep.
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This is a new favorite open-faced sandwich or bruschetta from our guest chef (and pro angler) Jimmy Kennedy. Using the ‘real deal’ sardines is a must but you can also use tinned mussels or any other high quality tinned fish. And of course, cooking these Sardine Toasts over a smoky outdoor grill or campfire adds that "extra something" flavor.
Directions
-
HEAT an outdoor grill or campfire to medium heat. If using a cast iron skillet, place on grill or fire to heat up.
-
SLICE the baguette or sourdough into thick slices.
-
OPEN the canned sardines and drizzle the oil from the can over the bread. Drizzle just enough for a little extra flavor, but do not saturate the bread.
-
PLACE the oiled bread on a hot grill or in the heated cast iron pan to toast.
-
PLACE the sliced tomatoes on the grill or in a pan and cook for a few seconds or until slightly softened.
-
FLIP the bread slices once they have grill marks on the bottom, and place 2 - 3 slices of cheddar on top, and then the warm tomatoes. Let cook for a couple more minutes to melt the cheese slightly and toast the bottom of the bread. Remove from the heat.
-
TOP with the fresh basil leaves and then three or four of the whole sardines, or to taste.
