comscore An open-faced sandwich ideal for picnics | Honolulu Star-Advertiser

An open-faced sandwich ideal for picnics

Honolulu Star-Advertiser logo
Unlimited access to premium stories for as low as $12.95 /mo.
Get It Now

In addition to celebrating the star, anchovy, these open-faced sandwiches should be a celebration of good bread and butter. Choose a dense, dark European-style rye, thinly sliced, or a rustic whole-wheat bread. They look nice open-faced, but they could, of course, be made in a two-slice format.

Sardines on Buttered Brown Bread


• 4 small slices dark, dense European -style rye bread

• 1/2 cup unsalted butter, softened

• 1 (4.5-ounce) tin oil-packed sardines

Salt and black pepper

• 1 tablespoon chopped dill

• 2 tablespoons thinly sliced scallions or chives

Arugula, for serving

Cornichons or other pickles, for serving

Lemon wedges, for serving


Lightly toast the bread, then cool to room temperature. Spread each toast generously with butter. Distribute the sardines among the toasts. (Cut large sardines in half lengthwise; leave small sardines whole.)

Sprinkle each toast lightly with salt and grind pepper directly over the sandwiches. Garnish with chopped dill and slivered scallions.

Serve sandwiches open-faced, with arugula, cornichons and a lemon wedge.

Total time: 20 minutes, serves 2-4.

Comments (0)

By participating in online discussions you acknowledge that you have agreed to the Terms of Service. An insightful discussion of ideas and viewpoints is encouraged, but comments must be civil and in good taste, with no personal attacks. If your comments are inappropriate, you may be banned from posting. Report comments if you believe they do not follow our guidelines.

Having trouble with comments? Learn more here.

Click here to see our full coverage of the coronavirus outbreak. Submit your coronavirus news tip.

Be the first to know
Get web push notifications from Star-Advertiser when the next breaking story happens — it's FREE! You just need a supported web browser.
Subscribe for this feature

See the newest food hot spots! Sign up for the CRAVE email newsletter.

Scroll Up