During this stay-at-home partial lockdown (“circuit-breaker”), do you have canned sardines in your emergency pantry stash? I confess I have 6 cans of sardines in my pantry at anytime, as I top them up whenever I use up a can. As much as I love steamed sardines in tomato sauce, I want to make something different with the canned sardines this time.
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Leftover Bread Crust? Try:
This recipe dates back a long time ago. I learned how to make this sardine mixture from my home economics class. Even though I have sadly forgotten almost everything I learnt in secondary school (opps), I still remember this recipe vividly from my home economics textbook. I think my home econs teacher would have been proud of me :P
Place the de-boned sardine fillet in a bowl.
Mash it up coarsely.
Stir in chopped red onions, chopped de-seeded chilli padi, lime juice, salt & pepper.
Now arrange the sardine mixture with lettuce, tomato & cucumber on a piece of bread (pictured above). Then put another piece of bread over it, slice it in half and your sandwich is done.
I used this chance to experiment on my second sandwich, a $2 sandwich mould from Daiso. I positioned the mould over the bread and pressed down all edges firmly.
This cuts and seals the bread into a pouch. Verdict: I don’t really like this mould, because greedy me likes a lot of filling in my sandwich so I almost burst the pouch. Maybe it is a user problem.
Slice into half and serve.