Spanish sardine sandwich from Valencia
Spain on a Fork · ♥ 3K likes · 61.1K views · 7 min video
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Timestamp
Ingredients
Method
Techniques
- 2 can cans of sardines in olive oil
Gently drain the canned sardines through a fine sieve set over a bowl, reserving the oil.
- 45 ml drained olive oil from the canned sardines
Heat a large fry pan over medium heat and add the drained olive oil from the sardines.
- 1 whole onion
- 1 whole green bell pepper
- 4 cloves garlic
Thinly slice the onion, cut the green bell pepper into thin strips and thinly slice the garlic.
Add the vegetables to the hot pan and mix to coat in the oil. Stir every 1 to 2 minutes so they saute evenly.
- 120 g mayonnaise
- 5 g Dijon mustard
- 2 cloves garlic
- 5 ml fresh lemon juice
In a bowl combine the mayonnaise, Dijon mustard, grated garlic, lemon juice and extra virgin olive oil.
Season the alioli with sea salt and freshly cracked black pepper and whisk to a creamy sauce.
- 15 ml extra virgin olive oil
- sea salt
- freshly cracked black pepper
- 1 whole tomato
Finely grate the tomato.
- sea salt
- freshly cracked black pepper
After 7 to 8 minutes the vegetables are lightly sauteed and tender. Season with sea salt and black pepper, mix, and turn off the heat.
- crunchy baguette
Cut the baguette into 3-inch pieces, about 8 cm, then cut each piece in half lengthwise.
Preparing the baguette
Spread a thin layer of alioli on the bottom and top slices. Add grated tomato to the bottom slice, then a generous portion of the sauteed onions and peppers.
Assembling the bocadillo