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.