Pickled Shallots and Sardines on Blue Cheese Toast

24 Jul

This is a pictureless post, because it’s something I eat for lunch in the office and I haven’t been able to either get my wits about me enough in the morning to remember to pack the camera or get a picture that looks like more than a blurry blob with my super crappy cell phone in our not-so-well-lighted lunch room.  But the results are so delicious – and such a great way to use the pickled shallots I recently posted – that I absolutely could not resist posting it.

This lunch is super inappropriate to eat in the office.  Sardines plus blue cheese plus pickles = smelly factory.  So I always make sure I have plenty of gum in my purse for after.  Because as a huge lover of both sardines and blue cheese, once I started thinking about this dish I absolutely could not get it out of my mind.  Also, since we went on vacation a bit back, I had been holding off on grocery shopping until we’d received our first week’s CSA share – so things were looking a bit sparse in both the pantry and refrigerator.

Those lean times tend to be when I make some of my favorite dishes, and this is no exception.  So much that I made it again a few days later, when my pantry and fridge were fully stocked.  This open-faced sandwich is definitely not for the faint of heart (err … palate).  The blue cheese is pungent and rich and creamy.  The sardines are, well, sardine-y – briney and delicious.  The pickles are packed with a punch of coriander and vinegar, cutting through the richness of the cheese and fishiness of the sardines.  Balanced with a punch of mustard, this whole dish is spot on.

Pickled Shallots and Sardines on Blue Cheese Toast

4 slices whole wheat bread

1 can sardines packed in oil or water (your preference), chilled and drained, roughly chopped

1/3 cup blue cheese crumbles

1/3 cup pickled shallots and garlic, thinly sliced

2 tbs. pickling liquid from pickled shallots and garlic

1 heaping tsp. Dijon mustard

Kosher salt and freshly cracked black pepper

Lightly toast the whole wheat bread.  Top each slice with half of the blue cheese crumbles.

Transfer either to a preheated broiler or place in the microwave for about thirty seconds until cheese is bubbling and melting.

Meanwhile, whisk together the pickle juice and mustard.  Season with salt and pepper to taste.

Top each cheesy toast slice with sardines, sliced pickles, and a tablespoon or so of the pickle juice mixture.

Advertisements

One Response to “Pickled Shallots and Sardines on Blue Cheese Toast”

Trackbacks/Pingbacks

  1. Pickled Shallots and Garlic « Kelseyincleveland's Blog - July 24, 2012

    […] snack.  The shallots, sliced or chopped up, work as a really nice topping on all sorts of sandwiches (one of which I’ll be posting shortly).  Similar to the pickled red onions and cucumbers I […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: