Sandwich Sunday: Sardine and Dill Special

Not gonna lie - aside from cheap fast food chicken sandwiches, kettle chips, and sugary kids cereals, I hold a soft spot in my heart for anything involving the words “can” and “seafood.” Anchovies, tuna, and salmon are all fair game, but my favorite canned seafood item of choice are sardines.

Rich, buttery, and meaty, the taste of canned sardines from Crown Prince is exceptional. I know quite a few people who “think” they don’t like sardines, but combined with the light and cool taste of fresh dill and cucumber they help create a classic combination of flavor. Any kind of fatty fish pairs wonderfully with cream cheese, and the dense, chewy multigrain bagel adds a nutty dimension to the sandwich.

I personally like sardines in tomato sauce with the skin on, but this sandwich would also be good with smoked Kipper snacks like the ones I reviewed a few years ago. Any other sardine fans out there? What’s your favorite way to enjoy canned seafood?

22 comments on “Sandwich Sunday: Sardine and Dill Special

  1. Matt says:

    Oh, canned seafood is so versatile! I’m always looking to keep my protein up so I’ll usually have a heavily stocked pantry just in case. I use canned tuna and salmon to make burgers for the grill, and tossing smoked clams can add an incredible richness to both pasta dishes and salads. Finally, kipper snacks are awesome right out of the can.

    • Adam says:

      Love Kipper snacks, but you use canned tuna for burgers? How does that work?

      • Matt says:

        just throw a little binding agent (egg and breadcrumbs, for example) in with the canned tuna, spice ‘em up with whatever (I like to add onion, garlic, and curry powder), then throw those bad boys on the griddle with a bit of butter and you’re good to go.

  2. Manavee says:

    All it is missing is some ketchup.

  3. Sherm says:

    Sardines on white bread with mustard and thinly sliced onion. Either packed in oil or hot sauce.

  4. Shannon says:

    Canned salmon is my favorite when it is made into salmon patties. Tuna in tuna salad is a close second. Sardines are on my list of things to try.

  5. CM says:

    I also used canned tuna for burgers. One can, an egg, some bread-crumbs till the mixture holds together, and whatever seasoning you like (I like bacon salt) makes about four small patties or two larger ones. Form the patties and cook until browned. Serve however you’d like.

  6. laura says:

    i would have never pegged you for a sardines guy!

  7. larry says:

    I eat cucumber/radish sandwiches with cream cheese all the time so I can see the kippers or sardines with that. And the dill is a great touch so will have to give that a shot.

    I enjoy some mid-level brands of various smoked canned fish with some crackers and tabasco. Simple clean flavors. Smoked oysters dropped into my cream of mushroom soup, canned clams stirred into a butter garlic sauce and then tossed with some pasta, and lots of tuna salad made with pouch tuna (I always add olive oil so I like to start with the less saturated pouch tuna).

    Here’s a shopping tip for you. In my younger days I always shunned Big Lots after making my first trip to what turns out to be a particularly dirty store. BUT, on some later visits, I found that they ship in many food items that I can’t get locally like some very nice seafood in a can products. I love to drop into different Big Lots when I’m on the road and root around because often their selection will be different then my local stores. AND, of course there is always Amazon with a fine selection of Crown Prince and Cento products at a discount.

  8. Eric says:

    Your sandwich looks great and I can’t wait to try something similar myself. Have you tried Alton Brown’s sardine/avocado open-faced sandwich? It’s pretty great also. I’ve made this one on more than one occasion.

    http://www.seriouseats.com/2010/01/alton-browns-sardine-avocado-sandwich-diet.html

    • Adam says:

      Have not tried it, but I remember that episode. I’m not huge on avocado, but I agree you got to have something hydrophobic (ie. fat) as a buffer for the moisture. I like cream cheese myself. Do I dare suggest peanut butter would work as well?

      • Chefprotoss or dan says:

        No, no, no adam. Please don’t! I love canned seafood as much as the next guy, but fishy peanut butter? If you do try it, go balls to the wall and put anchovies on a reace’s peanutbutter cup.

        If these sammich sunday posts aren’t food porn, than I don’t know what is. That’s not a bad thing either. I loves me some food porn. =)

        • Adam says:

          Yea, even I don’t think I would venture to try straight peanut butter. But a peanut butter/mayo/fish sauce/honey mix that highlights southeast flavors? Might be worth experimenting with.

          Re: food “porn.” These posts are creative outlets for me to share my enjoyment of cooking and photography. If you want to call them ‘food porn’ than you can do so in your own mind, but I honestly dislike the phrase, and wouldn’t apply them to my posts.

          • Eric says:

            Ah, I could see it working if you went for a sort of spicy Thai peanut sauce perhaps. Though I love avocado, so I didn’t need any changes to the recipe.

            I will agree with Chefprotoss that those pictures looked delicious and made me want to try this more than any of the professionally shot fast food photos featured. Great creation and great shots. Cream cheese is far under utilized on sandwiches.

          • Chefprotoss or dan says:

            Ten years ago, the first chef I trained under told me food should look like sex on a plate. A couple years later the phrase “food porn” was coined by Tony Bourdin. What I serve customers from the kitchens I work in is deffinatly food porn.

            Bourdin is probably the most respected food writer ever after Escofier(for completly different reasons). The term is young, hip and edgy. Weather you like it or not, you do a damn fine job of making “food porn”. Accept it broseph. =)

        • J.B. says:

          Anchovies and peanut butter sounds pretty good actually.

  9. J.B. says:

    You should try these with King Oscar sardines. I just had them for the first time last week and they are amazing. You can taste the smoke all the way through.

  10. Adam says:

    @Dan,

    Thanks for the compliment, I guess. But I tend to think of myself as a little more dynamic of an individual than just a hedonist out there chasing food “like sex on a plate.” This is a hobby of mine, and obviously I don’t share your background or career in being a chef. Frankly, I find your description vulger and dislike it.

    • Chefprotoss or dan says:

      Lol, we are two sides of the same coin adam. We both love food, eat it, and write about it. The only difference is our perspective which comes from our backrounds. Just know that I used that term out of respect and from one chef to another, I would eat your creations any day and I enjoy reading about them quite a lot.

  11. [...] during Lent, and I do still enjoy the novelty of the Filet-o-Fish, but I’d just as soon splurge on good sardines if I’m going to take meat out of my diet. Besides, I live in perpetual fear of eating one of [...]

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