Skip to main content
Bread

Sardine Sandwiches

A sandwich made with sardines, anchovy paste, egg yolks, olive oil, lemon juice, and Graham bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Olive and lemon are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 11,922 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Sardine Sandwiches

Ingredients

Directions

Prepare the filling

  1. Remove the skin and bones from the sardines.

  2. In a bowl, combine sardines, anchovy paste, egg yolks, olive oil, and lemon juice.

  3. Use the back of a spoon to mash the mixture into a paste.

Assemble

  1. Spread the paste on slices of Graham bread.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Olive + lemontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Olive + breadtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,091 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Anchovy + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

  4. Anchovy + olivetop 12% of all pairs
    Smell alikemoderate
    Cooked together880 recipes

    Shared aroma: hexanol (green, fruity).

  5. Anchovy + eggtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sardines
Provide the main fish flavor and the body of the paste.
Anchovy paste
Adds a concentrated, savory depth that boosts the fish flavor.
Hard boiled egg yolks
Make the filling creamy and help it hold together as a spread.
Olive oil
Adds fat that makes the paste smooth and rich in texture.
Lemon juice
Adds acidity that brightens the flavor and balances the oily fish.
Graham bread
Carries the paste as the sandwich base.

The step that matters

Remove the skin and bones from the sardines. Sardine bones are small and easy to miss, and any left in the paste will be unpleasant to bite into. Removing them before mashing keeps the spread smooth and safe to eat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesNut BreadNut Bread109 recipesWheat BreadWheat Bread65 recipes