A versatile sardine mayonnaise sandwich made with fresh ingredients, perfect for breakfast, afternoon snacks, packed lunches, or special occasions. Budget-friendly and easy to prepare, yet packed with impressive flavour. This recipe uses three bread layers per serving, with crisp vegetables and savoury sardine filling between each layer.
Adapted from a video by Che Nom
Sandwich Sardin Mayo 3 Lapis: Resepi Premium Mudah & Laku Keras!
tomatochoose firm tomatoes, sliced to medium thinness~1est.
lettucewashed and dried, or soaked in cold water to crisp~3 leavesest.
Steps
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1
Open the sardine can and count the fish inside. Keep all the sardines and their liquid.
2
Cut one large red onion in half, then dice into small pieces. Don't chop too finely.
3
Take one large red chilli, remove the seeds to control spiciness, then chop.
4
Rinse the lettuce with cold water. For extra crispness, soak in cold water or refrigerate for about half an hour.
5
Heat a small amount of cooking oil in a pan, just enough to soften the onion. Don't use too much.
6
Stir-fry half the diced onion until fragrant, then pour in the entire can of sardines with all the liquid.
7
Gently stir the sardines to combine with the liquid. Remove any bones if desired.
8
Add a little sugar for seasoning. Don't add salt yet—we're cooking the liquid down to concentrate the flavour.
9
Add the remaining diced onion and chopped chilli, stir until the liquid begins to reduce and the mixture starts to dry slightly.
10
Sprinkle white pepper powder. Just before the liquid fully dries, squeeze in fresh lime juice, then remove from heat and let cool.
11
Lay out slices of sandwich bread. Trim the crusts if desired (optional). Cover with a damp cloth to prevent drying.
12
Slice tomatoes to medium thickness. Use firmer tomatoes for better texture.
13
Slice cucumber diagonally. Japanese cucumbers work especially well.
14
Once the sardine mixture has cooled, transfer to a bowl. Skim off any oil floating on top and mix with 4-5 tbsp mayonnaise. Add more mayo if the mixture seems too dry.
15
Take the first slice of bread, spread with a little margarine, then spread the sardine-mayo mixture on top.
16
Layer tomato slices and cucumber slices over the sardine mixture.
17
Place the second slice of bread on top, spread with more sardine-mayo mixture, then layer on the drained lettuce.
18
Top with the third slice of bread and press gently. Trim the crusts if desired or cut diagonally as preferred.
19
Arrange the finished sandwiches neatly on serving paper or a plate. Serve immediately or refrigerate for a chilled version. Perfect with coffee or tea.
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