Best Sardine And Balsamic Tomato Panini Recipes
POP'S TOMATO-BRAISED SARDINES
My husband spent 2 years in the Philippines as a missionary. Along with his life-changing experience, he brought home a rich culinary repertoire that he incorporated into our family recipes. He passed away in 2016, and these recipes have become things our children treasure. They are part of the memories and fabric that keep his memory bright and alive. Here is "ginisang sardinas" which is a wonderful way to use canned sardines. This is usually eaten spooned over rice per each individual's desire/taste.
Provided by Diana71
Categories World Cuisine Recipes Asian Filipino
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in an oven-safe skillet over medium heat until warm. Add garlic powder and paprika; cook until you can smell the spices, about 1 minute. Add onion and cook until soft and translucent, about 5 minutes. Mix in tomato paste and cook for 1 to 2 minutes longer. Add cherry tomatoes and mix until well combined. Cover the pan and cook until tomatoes begin to release their liquid, about 5 minutes.
- While tomatoes are cooking, combine remaining 2 tablespoons olive oil with 1/2 of the lime juice. Add sardines and gently toss to coat with lime marinade.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Remove the lid from the skillet. Pour cooking wine in with onion and tomatoes; stir well. Add water and fish sauce; bring to a boil. Lower heat and simmer until liquid begins to reduce, about 5 minutes.
- Remove sardines from the marinade and place on top of tomato sauce. Discard remaining marinade.
- Place under the preheated broiler until sardines are well cooked and some of the tomatoes are charred, 4 to 5 minutes.
- Pour remaining lime juice over the sardines and serve.
Nutrition Facts : Calories 589.4 calories, Carbohydrate 18.1 g, Cholesterol 161 mg, Fat 40.7 g, Fiber 4 g, Protein 30.4 g, SaturatedFat 5.6 g, Sodium 1150.4 mg, Sugar 3.2 g
SARDINE AND BALSAMIC TOMATO PANINI
Sardines are a fantastic underused food. Found this sandwich recipe in The Wichita Eagle who wrote, "The noble sardine does not get much respect in this country, although lots of older folks grew up enjoying it on crackers. In reality, it's an inexpensive, handy and healthy food to keep on hand. Here's a recipe that puts it to good use. It's adapted from "200 Best Panini Recipes" by Tiffany Collins (Rose, $24.95)."
Provided by Busters friend
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine tomatoes, vinegar, salt and pepper.
- Brush one side of each bread slice with oil. Place two slices on a work surface, oiled side down, and spread with mustard. Evenly layer with sardines, tomato mixture and cheese. Cover with top halves, oiled side up, and press gently to pack.
- Place sandwiches on heated panini or George Foreman grill, close the top and cook until golden brown.
Nutrition Facts : Calories 337.8, Fat 18.3, SaturatedFat 6, Cholesterol 56.1, Sodium 874, Carbohydrate 23.3, Fiber 1.8, Sugar 1.9, Protein 19.7
SPINACH AND SARDINE SANDWICH
Whenever I fly, I like to go armed with lunch, as the food in airports tends to be both appalling and expensive. Lately I've hitting the road with sandwiches that combine produce with canned fish, like sardines, herring, trout or smoked salmon - all of them high in omega-3 fatty acids, packed with protein and delicious. In some of this week's sandwiches, I used small whole-wheat English muffins that were lightly toasted. The muffins won't fall apart, even with a juicy filling like Greek salad, and I like the size. This is inspired by the classic Mediterranean combination of sardines and spinach. I like to use lightly smoked sardines in olive oil for it.
Provided by Martha Rose Shulman
Categories lunch, quick, weekday, sandwiches, main course
Time 10m
Yield One serving
Number Of Ingredients 11
Steps:
- Heat the olive oil in a medium skillet over medium heat, and add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the spinach. Turn up the heat, and wilt the spinach in the water left on the leaves after washing. Season with salt and pepper, and remove from the heat. Drain and press out excess water.
- Lightly toast the English muffin. Spread a little mustard if desired over the bottom half and top with the spinach. Lay the sardine fillets over the spinach, and douse with a little lemon juice. If you have a nice ripe in season tomato, lay over the sardines. Spread the top half of the English muffin with mayonnaise, and top the sandwich. Press down and cut in half, or wrap and refrigerate until ready to eat.
SPAGHETTI WITH SARDINES
This storecupboard supper is super quick and superhealthy to boot
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Cook the spaghetti in a large pan of boiling salted water according to pack instructions. Meanwhile, make the sauce. Heat the oil in a medium pan and cook the garlic for 1 min. Add the chilli flakes, tomatoes and sardines, breaking up roughly with a wooden spoon. Heat for 2-3 mins, then stir in the olives, capers and most of the parsley. Mix well to combine.
- Drain the pasta, reserving a couple of tbsp of the water. Add the pasta to the sauce and mix well, adding the reserved water if the sauce is a little thick. Divide between 4 bowls and sprinkle with the remaining parsley.
Nutrition Facts : Calories 495 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.07 milligram of sodium
SARDINES WITH SUN-DRIED TOMATO AND CAPERS
No cooking involved. This recipe is for busy people looking for an easy recipe; great for fish lovers, even those a bit skeptical of sardines. This recipe will become a staple in your diet. The ingredients really balance out the fishy flavor, and turn a can of sardines into a tasty, gourmet meal on-the-go. Pair with quinoa and a side of spinach (preferably sauteed in olive oil with lemon) for a complete lunch or dinner. This meal provides energy, focus, and saves you time and money.
Provided by iloveoliveoil
Time 10m
Yield 1
Number Of Ingredients 10
Steps:
- Place the sardines on a small plate. Squeeze the lemon half over the sardines; season with salt, black pepper, cayenne pepper, oregano, thyme, and crushed red pepper flakes. Scatter the garlic, sun-dried tomatoes, and capers over the mixture.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 9.9 g, Cholesterol 130.6 mg, Fat 11.2 g, Fiber 2.3 g, Protein 24.6 g, SaturatedFat 1.5 g, Sodium 864.3 mg, Sugar 3.4 g
SARDINE TOASTS WITH TOMATO AND SWEET ONION
A classic pantry meal, sardine toasts are just the thing to eat when you're starving and there's nothing in the house for dinner. If you don't have tomatoes, just leave them out. With their saline flavor and buttery texture, all sardines need is some good bread and a little crunchy onion to set them off.
Provided by Melissa Clark
Categories dinner, easy, for one, for two, lunch, quick, snack, weekday, finger foods, sandwiches, main course
Time 10m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Toast the bread under a broiler (on both sides) or in the toaster.
- While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.
- Top tomatoes with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish with basil if you like and serve immediately.
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