An open-faced sandwich that cries out for a glass of cold lemonade or beer.

　　

Ingredients

serves 2

　　3 slices of whole wheat or rye bread

　　1 tablespoon mayonnaise

　　1 tablespoon mustard

　　1 small mild onion, such as Bermuda or Vidalia, thinly sliced

　　1 3.75-ounce can of sardines packed in oil

　　2 small tomatoes, sliced

　　

Step 1

Toast the bread until quite crisp. Mix the mayonnaise and mustard and spread on the toast. Top with onion slices. With a fork, lift sardines from the can and put them on the onions. Then use the fork to lightly mash the sardines to cover the onions.

　　

Step 2

With a sharp knife, cut each sandwich on the diagonal into fourths. Top each piece with a tomato slice.

　　

Variations

Step 3

Try topping the sandwiches with sliced or grated Swiss, Monterey Jack, or Cheddar cheese and pop them under the broiler to melt the cheese.

　　

Serving & menu ideas

Step 4

A bowl of Tomato Tortilla Soup (page 117) would be perfect with this sandwich.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.