serves four
PARSLEY CHIVE MAYO
1/2 cup mayonnaise
3 tablespoons chopped flat-leaf parsley
2 tablespoons chopped chives
finely shredded zest of 1 lemon
2 teaspoons fresh lemon juice
SANDWICHES
8 slices bacon
8 sardines (1 1/3 lbs. total), cleaned and filleted
4 crusty rolls, split and toasted in oven
about 2 cups lightly packed arugula
8 tomato slices
Preheat oven to 450°. Mix mayo ingredients in a small bowl; chill. Cook bacon until crisp in a 12-in. frying pan, transfer to paper towels, and reserve fat in pan. Cook sardines skin side down in fat (in 2 batches if needed) over medium-high heat until opaque, tipping pan often and spooning fat over fish. Drain fish on paper towels. Spread rolls with parsley chive mayo. Layer arugula, tomatoes, bacon, and sardines in rolls and cut in half.
bacon recipe courtesy of: Sunset Magazine, September 2009
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