This is a fantastic little lunch in under 10 minutes; an open faced rye sandwich with bags of flavour.
My German rye-loving girlfriend came up with this idea when she was in between teaching classes and wanted something quick, easy and delicious.
Ever since, it’s become a staple in our house.
I added the tomatoes, which I do for 2 mins at 200C in an air frier, along with the chives. Air friers are so great for things like this when you need to quickly cook something without using several pieces of equipment or utensils.
I tossed the tomatoes in a little olive oil and salt, but you can leave them dry before cooking in an air frier if you like.
There are several brands of rye bread that are labelled as wheat-free and gluten-free. You can use whichever gluten-free bread you like in this recipe if you have a favourite.
How to Make Chipotle Mayo Sardine on Rye
Refer to the full recipe and instructions below for detailed steps. Here’s an overview if the (very simple) process…
- Toast up one piece of rye bread on both sides.
- The tomatoes don’t have to be cooked, but I like them cooked for 2 mins in an air frier. You could also so this in a frying pan.
- Drain the oil from one can of sardines fillets. Getting the fillets, rather than the whole fish is important. Also make sure they’re in oil, rather than tomato sauce. They might also be called pilchard fillets, which is essentially the same thing.
- Pop them into a bowl and break them up a little with a fork.
- Add the mayo, chipotle sauce, chives (reserve some chive for garnish), pepper and salt.
- Use a fork to put the sardines on the toasted rye, garnish with a little more chive and black pepper and serve!
Chipotle Mayo Sardines on Rye
- 2 slices rye bread
- 140 g sardines (tinned in olive oil, weighted out drained)
- 5 g mayonaise
- 1 tsp chili sauce (I like chipotle for its smokiness)
- 2 tsp chives (finely cut) (reserve some for garnish)
- 1/2 tsp lime juice
- 1/4 tsp salt
- Pinch black pepper
- 30 g baby tomatoes
- Toast up your rye bread on both sides, either in a toaster or in a pan. The colour won't change too much, but it will crisp up slightly on the surface and edges.
- Drain the olive oil from the sardines and transfer to a bowl. Break up the sardines with a fork.
- Add the mayo, chilli sauce, chives (reserve a little for garnish if you like), lime juice, salt and black pepper. Mix with a fork again.
- Cut the baby tomatoes and either add them to the bowl, or cook them for a couple of minutes in a pan or air frier. If you do the latter, they work best on top, as I've done in the photo, rather than mixed in to the sardines.
- Top the toasted rye bread with the sardines, tomatoes and remaining chive if you saved some for garnish.