Sardine & lemon toast
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Ready-to-eat sardines and chopped tomato make a savory open sandwich.
Portuguese-inspired · lunch, sandwich · easy
Servings: 2
Prep: 8 min
Cook: 2 min
Total: 10 min (estimate)
Estimated cost: USD 5 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Fish, Wheat. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 4 slices vegan sliced wheat bread (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 6 ounces canned sardines (170 g drained Drained; ready to eat. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 medium tomatoes (diced)
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (chopped)
- 1/8 teaspoon ground black pepper
Cooking instructions
- Toast the vegan sliced wheat bread until firm and crisp.
- Gently separate the canned sardines with a fork; remove any bones you do not want to eat.
- Toss the tomatoes with the lemon juice, fresh parsley and ground black pepper.
- Divide the sardines among the toast slices and spoon the tomato mixture over them. Serve promptly.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.