Sardine BLTs with Herbs and Lemon
Photo: Thomas J. Story
Take your BLTs to the next level with sardines, arugula and zesty, homemade Parsley Chive Mayo!
How to Make It
Step 1
1
Preheat oven to 450°. Mix mayo ingredients in a small bowl; chill. Cook bacon until crisp in a 12-in. frying pan, transfer to paper towels, and reserve fat in pan.
Step 2
2
Cook sardines skin side down in fat (in 2 batches if needed) over medium-high heat until opaque, tipping pan often and spooning fat over fish. Drain fish on paper towels.
Step 3
3
Spread rolls with parsley chive mayo. Layer arugula, tomatoes, bacon, and sardines in rolls and cut in half.
Step 4
4
*Ask your fishmonger to clean and fillet sardines for you, or do it yourself (see "How to Clean and Fillet Sardines" at sunset.com/smartseafood).
Ingredients
PARSLEY CHIVE MAYO
1/2 cup mayonnaise
3 tablespoons chopped flat-leaf parsley
2 tablespoons chopped chives
Finely shredded zest of 1 lemon
2 teaspoons fresh lemon juice
SANDWICHES
8 slices bacon
8 sardines (1 1/3 lbs. total), cleaned and filleted*
4 crusty rolls, split and toasted in oven
About 2 cups lightly packed arugula
8 tomato slices
Directions
Step 1
1
Preheat oven to 450°. Mix mayo ingredients in a small bowl; chill. Cook bacon until crisp in a 12-in. frying pan, transfer to paper towels, and reserve fat in pan.
Step 2
2
Cook sardines skin side down in fat (in 2 batches if needed) over medium-high heat until opaque, tipping pan often and spooning fat over fish. Drain fish on paper towels.
Step 3
3
Spread rolls with parsley chive mayo. Layer arugula, tomatoes, bacon, and sardines in rolls and cut in half.
Step 4
4
*Ask your fishmonger to clean and fillet sardines for you, or do it yourself (see "How to Clean and Fillet Sardines" at sunset.com/smartseafood).
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