The Tinwich
Tinned fish is having a moment and I'm here for it. I use beautiful Matiz Foods tinned sardines and build a sandwich with cultured butter, piparras pepper aioli, fried castelvetrano olives, smoked pickled shallots, roasted tomatoes, and baby arugula on a fresh baguette.
If you haven't tinned seafood before, this sandwich is the perfect place to start. Tons of flavors and textures all help spotlight the quality of the sardines.
Ingredients
1 tin sardines
1 tbsp diced pirarra peppers
1/2 cup mayo
Jarred oven roasted tomatoes
1 tsp cultured or salted butter
1 large shallot
Baby arugula
Pitted castelvetrano olives
1/2 cup AP Flour
1 egg
1/2 cup breadcrumbs
1/2 cup White vinegar
1/2 cup water
Kosher salt
Granulated sugar
Fresh lemon juice
Frying oil
French baguette
Preparation
Fried olives:
Coat olives in flour, then egg wash, followed by breadcrumbs. Fry in 350°F neutral oil for 30-45 seconds until golden. Set aside.
Smoked pickled shallots:
Cut shallots into thin rings. In a small saucepan, mix together water, vinegar, 1 tbsp of sugar, and 1 tsp of salt. Add shallots. Place on a 250 F smoker for 1 hour. Let cool to room temperature. Use immediately or store it in your fridge.
Mix diced pirarra peppers with mayo and season with salt to taste.
Build:
Slice your baguette in half. On the bottom layer, spread cultured butter. Top with sardines, pressing down with a fork. Season with salt and a squeeze of lemon juice. Top with fried olives, pickled shallots, roasted tomatoes, arugula, spread pirarra pepper mayo on top half and close up and enjoy
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