Sardine Sandwich with Tomato Jam and Fresh Cheese

Sardine Sandwich with Tomato Jam and Fresh Cheese

- serves 3 -


1 tablespoon extra virgin olive oil
2 small shallots, minced (onion will do in a pinch)
1 garlic clove, minced or pressed
1 14-ounce can whole tomatoes, drained and chopped
1/4 teaspoon pimentón
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon light brown sugar
1 tin sardines packed in olive oil, about 4 ounces; I prefer skinless and boneless here
6 slices multigrain sandwich bread
1/4 cup fresh goat cheese, ricotta, or cream cheese
1 packed cup arugula (or mixed greens or baby spinach)


1. Heat the oil in a small saucepan over medium heat. Add the shallots and garlic and cook for 2 minutes, until soft and fragrant, stirring regularly. Add the tomatoes, pimentón, salt, pepper, and sugar. Lower the heat to medium-low and cook for 30 minutes, uncovered, stirring from time to time, until the mixture is thick and the juices have evaporated. Transfer to a bowl to cool. (This can be prepared up to a day in advance.)

2. Drain the sardines and mash roughly with a fork. Slice the crusts off the bread and discard or save for bread crumbs. Toast the slices until golden brown.

3. Build the sandwiches: toast, cheese, tomato jam, sardines, arugula, toast. Use a sharp bread knife to halve diagonally

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