One of my favorite easy recipes for sardines is just a simple sardine sandwich – a slice of bread, maybe some butter, and some sardines on top. It’s a simple concept, but we can easily elevate it with the choice of bread!
You don’t want a very soft bread – a slice of Wonder Bread will quickly become soggy with the oils of the sardine, and light, sweet-tasting bread doesn’t quite match the flavor of the sardine. Ideally you have a loaf that can maintain structural integrity, and has a deep flavor enough flavor to complement the fish.
1 – Dark Rye Bread
Dark rye bread is my favorite for sardine tartines. I’m talking about real Russian-style dark rye – this is the bread that’s so dark, it’s almost sweet.
2 – Sourdough
Sourdough bread has a nice tangy flavor that comes from the fermentation process before baking. This tangy flavor matches well with the sardine and some salt. This may be a risky play if the sourdough has large holes – beware oil drips – but overall, this is a great choice.
3 – Pumpernickel
Now, in the US, pumpernickel is not very different from dark rye bread. However, if you can get your hands on European pumpernickel, this is a great option as well. This bread will have a bit of a nutty flavor, and texturally really complements the fish.
4 – Ciabatta
A crusty, toaster-friendly bread is a great option for a toasted sardine sandwich – and I think here, ciabatta does the trick. You could get a baguette if you want mini sardine sandwiches, but I think the crust on the ciabatta will make it a great option.