Sesame sandwich with sardine cream
Great to take to the office, to have a snack during sports or for a picnic: there are many opportunities to prepare a delicious and unprecedented sesame sandwich with sardine cream, olives and spinach. In addition, sardine cream is a versatile recipe, which can also be prepared with other fish such as mackerel or tuna, and also used on bruschetta, decorating, to vary, with desalted capers and chopped cherry tomatoes.
Ingredients
8 large slices of wholemeal bread with sesame300 g sardines in oil 2-3 tablespoons black olives40 g spinach1 fresh spring onion3-4 sprigs of thyme1 untreated lemon2 tablespoons sesame paste20 g buttersalt and pepper
Preparation
Remove the rootlets, the outer sheath and the green part of the onion and cut it into slices. Divide the olives in half, remove the stone and cut them into large pieces. Rinse the spinach and dry it with kitchen paper towels. Drain the sardines well, and remove the inner bones. Put the fillets in the mixer bowl with the butter softened at room temperature, the grated zest and 3 tablespoons of lemon juice, the sliced spring onion, the thyme leaves, a pinch of salt and a generous grind of pepper. Blend until the mixture is soft and creamy, then incorporate the tahini, 1 tablespoon at a time, and the olives cut into small pieces. If you have time, let the sardine cream rest in the refrigerator for at least 1 hour. Heat the 8 slices of bread under the grill 2 minutes per side. Spread 4 with a thick layer of sardine cream, spread over the leaves of the spinach. Overlap the remaining 4 slices, divide the sandwiches in half, heat them for 2 minutes under the grill and serve.
Great to take to the office, to have a snack during sports or for a picnic: there are many opportunities to prepare a delicious and unprecedented sesame sandwich with sardine cream, olives and spinach. In addition, sardine cream is a versatile recipe, which can also be prepared with other fish such as mackerel or tuna, and also used on bruschetta, decorating, to vary, with desalted capers and chopped cherry tomatoes.
Ingredients
8 large slices of wholemeal bread with sesame
300 g sardines in oil
2-3 tablespoons black olives
40 g spinach
1 fresh spring onion
3-4 sprigs of thyme
1 untreated lemon
2 tablespoons sesame paste
20 g butter
salt and pepper
Preparation
Remove the rootlets, the outer sheath and the green part of the onion and cut it into slices. Divide the olives in half, remove the stone and cut them into large pieces. Rinse the spinach and dry it with kitchen paper towels. Drain the sardines well, and remove the inner bones. Put the fillets in the mixer bowl with the butter softened at room temperature, the grated zest and 3 tablespoons of lemon juice, the sliced spring onion, the thyme leaves, a pinch of salt and a generous grind of pepper. Blend until the mixture is soft and creamy, then incorporate the tahini, 1 tablespoon at a time, and the olives cut into small pieces. If you have time, let the sardine cream rest in the refrigerator for at least 1 hour. Heat the 8 slices of bread under the grill 2 minutes per side. Spread 4 with a thick layer of sardine cream, spread over the leaves of the spinach. Overlap the remaining 4 slices, divide the sandwiches in half, heat them for 2 minutes under the grill and serve.
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