Sardine Toasts With Tomato and Sweet Onion

Overview

• Total Time: 10 minutes

• Servings: 4 servings (1 toast per person)

Ingredients

• 4 thick slices of crusty sourdough bread (sturdy, with a chewy crust)

• 1 garlic clove, halved (skin removed, for rubbing)

• Softened butter (unsalted, high-quality, ~1 tbsp per slice)

• 1 large ripe tomato (in-season, 6–8 oz), thinly sliced (seeded if very juicy)

• 1 can sardines (6–7 oz), skinless and boneless (preferably MSC-certified for sustainability)

• ¼ small sweet or red onion (thinly sliced, 1–2 mm thick)

• Extra-virgin olive oil (1–2 tsp for drizzling)

• Fresh lemon juice (½–1 tsp, to taste)

• Flaky sea salt (e.g., Maldon)

• Coarsely ground black pepper

• Fresh basil leaves (torn, optional garnish)

Preparation (Step-by-Step Instructions)

Step 1: Toast the Bread

Preheat: Use an oven broiler or toaster.

• Oven Method: Preheat broiler to high. Place bread slices on a rimmed baking sheet. Broil 2–3 minutes per side until golden-brown, crisp, and slightly puffed (watch closely to avoid burning).

• Toaster Method: Toast on highest setting for 2–3 cycles until evenly crispy.

Let bread cool slightly (5–10 seconds) to ensure butter melts slightly without soaking through.

Step 2: Garlic Rub & Butter Spread

While bread is warm (but not hot), take the halved garlic clove and rub its cut surface firmly across the entire toast surface. This imparts garlic aroma without overpowering—avoid excessive pressure (too much garlic ruins balance). Immediately spread softened butter generously over the garlic-rubbed bread (1 tbsp per slice).

Step 3: Layer Tomatoes & Seasonings

Arrange tomato slices in a single layer over the butter. Lightly sprinkle with flaky sea salt to enhance tomato sweetness. Drain sardines (reserve 1–2 tsp of the can’s oil for extra richness if desired) and place them over the tomatoes, distributing evenly.

Step 4: Add Onion & Finishing Touches

Top with thinly sliced sweet/red onion. Drizzle with 1 tsp extra-virgin olive oil and ½ tsp lemon juice (adjust based on tomato ripeness). Finish with a pinch of flaky salt and coarse black pepper.

Step 5: Garnish & Serve

Tear fresh basil leaves over the toast (optional) for color and herbaceousness. Serve immediately to enjoy the contrast of crisp toast, creamy butter, and fresh layers.

Chef’s Tips

• Sardine Quality: Prioritize premium sardines (e.g., Portuguese Nuri, Fishwife, or Wild Planet) for deep brininess and texture. Avoid low-grade canned sardines.

• Butter Alternative: For non-butter lovers, substitute with 1 tsp real mayonnaise per slice (adds creaminess without overpowering).

• Tomato Prep: If tomatoes are very watery, pat slices dry with a paper towel before layering to prevent soggy toast.

• Bread Hack: Sourdough crust is ideal, but fresh rye or country loaf also work.

Customer Reviews

Praise for the Recipe

• "This is my all-time NYT Cooking favorite! With high-quality sardines, ripe summer tomatoes, Irish butter, and sourdough, it’s layered with texture and flavor. I made it 12 times this season—counting down to next summer!"

• "Follow the recipe exactly! The crispy toast, garlic-kissed bread, tangy tomato, and briny sardines create a ‘groan of happiness’ moment. Do not skip ingredients."

Adjustments & Tips

• "Too much garlic! Rub gently, not aggressively—next time I’ll use ½ a clove."

• "Fresh rye bread is my classic go-to, but this sourdough version is even better. The sweet onion cuts through tomato acidity perfectly."

Signature Variations

• "For a tangy kick, swap butter for Dijon-mayo: 1 tsp Dijon + 1 tsp mayo per toast."

• "In NYC diners, this was a staple! This refined version is a modern upgrade—ripe tomatoes, flaky sardines, and basil make it pop."

Note: All comments reflect user experiences; adjust garlic, bread, or sardine quality to personal preference for optimal results.