The Tinwich

Tinned fish is having a moment and I'm here for it. I use beautiful Matiz Foods tinned sardines and build a sandwich with cultured butter, piparras pepper aioli, fried castelvetrano olives, smoked pickled shallots, roasted tomatoes, and baby arugula on a fresh baguette.

If you haven't tinned seafood before, this sandwich is the perfect place to start. Tons of flavors and textures all help spotlight the quality of the sardines. Read the recipe below, or..

Recipe Details:

Serves: 2

Cook Time: 15 minutes

Difficulty: Easy

Ingredients:

1 tin sardines

1 tbsp diced pirarra peppers

1/2 cup mayo

Jarred oven roasted tomatoes

1 tsp cultured or salted butter

1 large shallot

Baby arugula

Pitted castelvetrano olives

1/2 cup AP Flour

1 egg

1/2 cup breadcrumbs

1/2 cup White vinegar

1/2 cup water

Kosher salt

Granulated sugar

Fresh lemon juice

Frying oil

French baguette

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1. Fried Olives:

   • Coat olives in flour, then dip in egg wash, and finally coat with breadcrumbs.

   • Fry the olives in 350°F neutral oil for 30-45 seconds or until golden.

   • Set the fried olives aside.

2. Smoked Pickled Shallots:

   • Cut shallots into thin rings.

   • In a small saucepan, mix water, vinegar, 1 tbsp of sugar, and 1 tsp of salt.

   • Add shallots to the mixture.

   • Place the saucepan on a 250°F smoker for 1 hour.

   • Let the pickled shallots cool to room temperature.

   • Use immediately or store in the fridge.

3. Pirarra Pepper Mayo:

   • Mix diced pirarra peppers with mayo.

   • Season the mixture with salt to taste.

4. Build the Baguette:

   • Slice your baguette in half.

   • On the bottom layer, spread cultured butter.

   • Top with sardines, pressing down with a fork.

   • Season the sardines with salt and a squeeze of lemon juice.

   • Add the fried olives, pickled shallots, roasted tomatoes, and arugula.

   • Spread pirarra pepper mayo on the top half of the baguette.

   • Close up the baguette and enjoy!