140gsardines(tinned in olive oil, weighted out drained)
1tspchili sauce(I like chipotle for its smokiness)
2tspchives(finely cut) (reserve some for garnish)
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.