Alton Brown's Sardine-Avocado Sandwiches
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 4
- freshly ground black pepper
- sea salt
- 1 ripe avocado
- 2 tablespoons finely chopped parsley
- 2 (3.75-ounce) tins sardines in olive oil (mine were in tomato sa that works too)
- 1 tablespoon vinegar (he suggests sherry vinegar i used apple cider vinegar)
- zest from one lemon and the leftover (naked) lemon cut into 4 wedges
- 4 slices good bread (i used wheat he did sourdough)
- Carbohydrate 4.44754406239967 g
- Cholesterol 0 mg
- Fat 7.38360187498748 g
- Fiber 3.44601552820936 g
- Protein 1.06787343745292 g
- Saturated Fat 1.07143312499791 g
- Serving Size 1 1 open-faced sandwiche (53g)
- Sodium 148.485449999112 mg
- Sugar 1.00152853419031 g
- Trans Fat 0.466370624996213 g
- Calories 81 calories
Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the second tin into another small bowl and mix it with 1 tablespoon of parsley, vinegar, lemon zest, and black pepper. Add the sardines and stir. Let sit for a bit so the flavors marry. Toast your bread in a normal toaster or, if you want to be all Alton-style fancy, heat the oven to the broiler setting on high and place oiled-swiped bread (using the remaining sardine oil) on the rack. Only keep them in there for 2 to 3 minutes, otherwise they will go from golden brown and crisp to charred and sad. Halve the avocado and remove the pit. Smoosh the flesh in each half with a fork. Spread this green goodness evenly onto the toasted bread, then top with a nice scoop of the sardine mixture. Pour any remaining sardine oil dressing on top and garnish with the remaining parsley. Season with sea salt and a nice big squeeze from the lemon wedges.
