Locomotoring

Sardine tartine

This sandwich is an inspiration from our trip to Paris.  Our neighborhood boasted of a wonderful restaurant that served various tartines for lunch. Buttered and toasted open faced Poilâne bread with sardine paste hasn’t been forgotten yet.

Ingredients for the salad:

• Roasted beet drizzled with mustard vinaigrette
• Gherkin pickles

Ingredients for the sandwich:

• Arugula pesto (much like basil pesto but made with arugula leaves)
• Fire roasted red (piquillo) peppers
• A can of the best oil preserved sardines that you can lay your hands on
• A slice or two of the best quality artisan bread you can lay your hands on – I am using a whole grain Acme bread

Apply pesto to the bread, arrange the roasted pepper and sardines as shown. Broil for a few minutes. Serve with a side of salad.