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Open-Faced Avocado Sandwich With Tomato-Marinated Sardines
April 7, 2026
Boost your avocado toast into something far more satisfying and
nutritious with the addition of sardines (high in omega-3s) packed
in olive oil and tomato sauce. This is a quick lunch or breakfast
for one and really showcases how quickly a can of sardines can
transform your food into something way more flavorful and
nutritious. Make sure to use the best-quality crusty bread that
you can find.
In this Recipe
Ingredients
Olive oil 2 tablespoons
Crusty bread 1 thick slice (1 inch / 2.5 cm)
Flaky sea salt to taste
Freshly ground black pepper to taste
Garlic clove 1, peeled but whole
Avocado 1/2 medium or 1 small, halved and pitted
Sardines packed in olive oil and tomato sauce 1 can (3.17 oz / 90 g)
Lemon 1/2
Kalamata olives 5, pitted and sliced
Lemon zest finely grated, to taste
Fresh parsley leaves 1 1/2 teaspoons, roughly chopped (for garnish)
Fresh dill 1 1/2 teaspoons, roughly chopped (for garnish)
Steps
- Preheat a cast-iron or carbon steel skillet over medium-high heat for 3 or 4 minutes. Add the oil, and when it is lightly smoking, add the bread, give it a swirl, then flip it and swirl it again to soak up the oil. Reduce the heat to medium and season the top with a pinch of flaky sea salt and a few twists of black pepper. Once the bottom is inconsistently golden with a little bit of charring on the edges, after about 1 minute, flip it over and toast the other side. Season the top while you griddle the other side until it roughly matches, about 1 more minute.
- Spear the garlic clove with a fork and rub it against the surface of the bread. Cut the bread in half, then place it on a plate (garlic side up). Scoop out the flesh of the avocado, split it between the two halves of bread, and mash it in with a fork. Season it lightly with salt.
- Use that same fork to split the sardines in half in the can, then evenly disperse them atop the avocado, making sure you get all of the tomato sauce on there, too.
- Squeeze the lemon over the toast, making sure some lemon gets on all of the sardines. Top it with olive slices and give each half a swipe of lemon zest. Garnish with the chopped parsley and dill.
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