Since I make my sandwich obsession so public, my friends and family are always passing along recommendations and recipes. I was especially tickled by an article my mom tore out of an old Esquire magazine from 1989, entitled "New Hope For the Bread." My dad and I share a love of Esquire, so these sandos are well-suited to Father's Day. The '80s sandwich tribute included such forward-looking recipes as an open-faced polenta sandwich and a breadless one eerily similar to my eggplant grilled cheese. I chose the simple sardine and arugula sandwich (arugula in '89! who knew?) to showcase this super-healthy, sustainable fish. It was tasty but there were some things I'd do differently, find out what and read more.
The magazine recommended water-packed sardines, but I think oil- or mustard-packed make for a tastier and less dry sandwich. In addition, I spread a bit of mustard on the bottom slice of bread to hold everything in place. Rather than sprinkle crumbled egg yolk over the sardines, as suggested in the article, I couldn't resist using lovely whole egg slices. Here's my modified recipe.
Modified from Esquire Ingredients 2 tablespoons Dijon mustard Directions Makes 4 sandwiches.
Sardine and Arugula Sandwich
8 slices Jewish rye bread
2 handfuls arugula
1 tablespoon walnut or olive oil
2 tins good quality oil-packed sardines, drained
2 hard-boiled eggs, sliced
Modified from Esquire
2 tablespoons Dijon mustard
Makes 4 sandwiches.