Images © Leigh-Ann Martin

“What better way to eat canned sardines for breakfast if not on toast? And these opened-faced sandwiches have deliciously plagued our timelines on social media. The professional chef and home cook alike are imagining beautifully presented toast with carefully cut and shaped fruits and vegetables. Towering high or spread low on hearty bread – oh how in love I am with the movement! I jumped on the bandwagon with the help of Wild Planet canned sardines and a homemade roasted red pepper spread to prepare my take on a sardine toast.” – Chef LAM, Gasparillo Junction

Sardines and Roasted Red Pepper Toast
Course: Seafood
Cuisine: Caribbean
Author: Leigh-Ann Martin
  • 1 can prepared sardines*
  • 1/2 of 1 green and 1 red scotch bonnet pepper
  • 1/2 shallot sliced thinly
  • 1 garlic clove minced
  • 1/2 tsp. minced ginger
  • Salt and black pepper to taste
  • Juice of half an orange
  • 1 tsp. of extra virgin olive oil
For the Roasted Red Pepper Spread:
  • 4 peppers roasted, cleaned and rough chop
  • 6 sprigs thyme
  • 3 gloves garlic
  • 1 Tbsp. light brown sugar
  • 1/2 tsp. black pepper
  • 1/2 tsp. salt
  1. Make the marinade: in a small bowl, combine the above ingredients, add the halved fillets in and allow to marinate for no less than 30 mins.
  2. Make the roasted red pepper spread: to a food processor add the pepper, garlic and thyme and pulse until almost smooth. Transfer to a glass or plastic bowl (one with a cover) and add the rest of the ingredients. Taste for seasoning, cover and set aside.
  3. Assemble toast: lightly toast two slices of seven grain bread. Generously add the pepper spread to the bread slices.
  4. Lay three fillet halves on each bread slice, topping the fillets with the veggies from the marinade. Garnish with arugula micro-greens.
Cook's Notes

- *In preparing the sardines, I always take out the main bone. - Serve Room temperature. - One can of Wild Planet sardine has three whole fillets. That’s enough for two open-faced sandwiches. - The roasted red pepper spread can be made ahead of time and used as a dip or sandwich spread. - After spreading the roasted red pepper paste on the bread I added four, thin slices of avocado. The avocado helps cool the heat from the scotch bonnet peppers. - Arugula micro-greens were used as a garnish but you can use flat leaf parsley or scallion to add a bit of color to yours. - Jalapeño is a great substitute for scotch bonnet pepper.


RELATED: The Single Life Chef: There’s A Bright Side to Canned Sardines
Leigh-Ann Martin

My Trinidadian upbringing meets NYC living and the creation of sexy food designed & portioned for this amazing single life cooking.

No Comments Yet

Comments are closed