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.
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
Pitted castelvetrano olives
1/2 cup AP Flour
1/2 cup breadcrumbs
1/2 cup White vinegar
1/2 cup water
Fresh lemon juice
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.
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