Sardines avocado sandwich
========================= 2025-11-06


Inspired by: Sandwich à l'avocat et à la sardine

Comment: Inspired by a Beninese sandwich recipe, this recipe makes sardine and avocado open face sandwiches using the same principle. However, you can easily make it into a sandwich using a crusty baguette. For the sauce, you can use the oil from the sardines if it's good quality. Preserved lemon is optional; it adds a nice touch to this recipe. Only the peel of the lemon is used in the preserved lemon, not the pulp. Rinse the lemon well before using.

Recipe for 2 people

Ingredients:
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1 large avocado or 2 smaller ones
2 cans of sardines in oil
4 hard-boiled eggs
2 small tomatoes
1 small onion (preferably red)
1/2 preserved lemon (optional)
A few slices of good bread (depending on size)
Mayonnaise
Dijon mustard
EVOO (extra virgin olive oil)
S + P

Preparation:
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Prepare a sauce with 2 heaping tablespoons of mayonnaise, 1 teaspoon of mustard, a few turns of pepper, a pinch of salt, 2 teaspoons of vinegar or lemon juice, and 2+ tablespoons of EVOO (or the oil from the sardines if it is good quality). Add the finely chopped preserved lemon (optional - see text). Mix well.

In a bowl, combine the diced avocado, roughly flaked sardines (removing any bones), chopped eggs, and sauce. Mix gently, without overmixing.

In a separate bowl, slice the tomatoes and onion thinly.

Toast the bread slices.

To serve:

Guests spread a generous amount of the mixture on the toast and top with a few onion slices and tomato slices.

Serve with carrot salad and celery remoulade, if desired.

If using in a sandwich, add a few lettuce leaves.