Sardine & egg open sandwich with wasabi mayo
A quick, loud, insanely good Thursday night sandwich: toasted bread rubbed with garlic, wasabi mayo, white onion, tomato, Parmesan, sardines, and hard-boiled eggs. All organic, naturally.
What you need
How Maurice does it
- 1
Preheat the oven and toast the bread until golden and crisp.
- 2
Rub the toasted bread slices with the cut garlic clove.
- 3
In a small bowl, mix the mayonnaise, wasabi, and a little acid (lemon juice or vinegar) until smooth.
- 4
Spread the wasabi mayo generously over both slices of toasted bread.
- 5
Top with white onion rings.
- 6
Meanwhile, hard-boil the eggs: place eggs in a pot of boiling water and cook for 8–9 minutes, then cool, peel, and slice.
- 7
Arrange tomato slices over the onion rings.
- 8
Sprinkle grated Parmesan over the tomato layer.
- 9
Open the can of sardines and place sardines on top of the Parmesan.
- 10
Drizzle the sardine oil from the can over the sandwiches.
- 11
Squeeze fresh lemon juice over everything.
- 12
Finish with sliced hard-boiled eggs on top. Season with salt and pepper to taste.
- 13
Serve immediately, ideally with a glass of red wine.
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