The Sardine, Lettuce & Tomato Sandwich
The tomatoes are coming on strong, and we're in for beautiful weather, so we suggest coupling some crispy, slightly smoky,
and very tasty sardines with the
"l" and the "t" , for what may become another
summer go-to meal. (recipe below)
Loaded with flavor and omega-3's,
sardines are a fabulous choice for your health,
your enjoyment, and the environment.
Seiners still fish out of the once-again-thriving Cannery Row of Monterey as well as our own San Francisco Bay and ports as far north as British Columbia. The targeted methods of fishing these boats employ ensure preservation of habitat and equally importantly, a minimum of bycatch.
One such boat, from which we purchase live sardines when available, is the Merva W, and here is link to an article at the Sunset Magazine website that will offer a window into the artistry and passion of fishing with skill, commitment and foresight.
We love sardines.
Chefs are creating more new, delectable menu items
with them all the time. We encourage you to try sardines when you see them on the menu.
Our sardines are presently being sourced from
Monterey Bay and The Port of San Pedro.
Including these often-overlooked delicacies in our diets will help in preserving this invaluable gift
of wild sustenance from the oceans.
The S.L.T. Sandwich
- 20 sardine fillets, or ten whole sardines (4 - 5 sardine fillets per sandwich)
- 1 tsp smoked Pimenton de la Vera dulce (a smoky, sweet-pepper powder)*
- 1 Tbs olive oil
- 4 perfectly ripe, juicy, gorgeous local tomatoes, sliced
- 1 large head of a lettuce of your choosing, cleaned and separated into leaves
- 1 loaf Acme Levain, sliced and toasted
- salt and pepper to taste
*can always be found at The Spanish Table on San Pablo Avenue
Season and dress the sardine fillets with salt, pepper, pimenton and olive oil.
On a well-oiled grill, cook the sardines skin-side down so they become nice and crispy, over a high flame or coals, for approximately 3 minutes.
You'll see the fillet-side edges of the sardines cooking nicely as the skin browns beneath. Once the fillets are nearly cooked through, flip them over for about 45 seconds, just to kiss them with the heat and cook the top of the un-skinned side of the fillet, yet not dry the fillets out. Set the fillets aside on towels to cool slightly.
In the meantime, assemble your beds of toasted bread, aioli, lettuce and tomato, then top them with nice crisp sardine fillets and toasted bread.