One of the easiest brunch you can make in no time at all. The idea is this; an open faced sandwich consists of wholegrain toast, topped with cucumber slices, half of sardine dipped with tomato sauce & caramelised onion, and garnished it with a small sprinkle of salt, chili flakes, red onion and coriander. It's my so-called take on the local's favourite, sardine and cucumber sandwich, which is basically mirrored on Shira Bocar's Sardine on Rye. Perfect for everyday.
Sardine on Toast
2 slices wholegrain bread
Corn oil (for sautéing)
1/2 thinly sliced red onion
One small can of Ayam brand sardines, packed in tomato sauce
2 tablespoons fresh coriander
Salt and pepper
Heat your saute pan over medium heat. Sauté the red onion until slightly caramelised. Put the drained sardine in, and let it cook for a minute or two. Pour the tomato sauce in and leave it reduce a bit.
To assemble the sandwich; Toast the bread. Top with sardines, red onion, coriander. Sprinkle with some chili flakes. Make sure you drizzle it with some lemon juice before you take it to your mouth- that's the key that bind everything together. You can swap in the chili flakes with the real hottie, the bird's eyes chili. AYOR.