Sardine Salad Sandwiches
Sardine Salad Sandwiches offer a nutritious twist on traditional sandwiches, combining the briny goodness of sardines with fresh vegetables and zesty dressing for a satisfying meal.
Ingredients
For the Sardine Salad
- 2 cans 3.75-ounce cans oil-packed skinless, boneless sardines, drained
- 2 stalks celery, finely chopped
- 1/2 small red onion, finely chopped
- 1/4 cup low-fat mayonnaise
- 1 tablespoon chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- to taste Kosher salt and freshly ground pepper
For Assembly
- 8 slices whole-grain bread, toasted
- as needed Bibb lettuce
- as needed Sliced tomato
- as needed Sliced cucumber
- as needed Alfalfa sprouts for topping
Instructions
Preparation
- In a bowl, combine sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, and season with salt and pepper; mash well with a fork.
Assembly
- Build sandwiches by spreading the sardine salad on bread and adding lettuce, tomato, cucumber, and sprouts.
Notes
Store the sardine salad mixture in an airtight container in the refrigerator for up to 2-3 days. It's best to avoid spreading the salad on the bread until you're ready to eat to maintain the crunch.