Play Video Sardine Panzanella

Sardine Panzanella

Prep time 20 mins
Cooking Time 10 mins
Serves 2
  • Sourdough or other crusty bread, about 1 cup
  • A drizzle of extra virgin olive oil + 1 tbsp
  • 1 green tomato
  • 3 tbsp sherry vinegar
  • 1 tbsp Dijon mustard
  • ¼ cup mayonnaise
  • 1 tbsp finely chopped dill + extra dill for garnish
  • 1 tbsp finely chopped parsley + extra leaves for garnish
  • 1 Persian cucumber
  • 2 red pearl onions (or a wedge of a large red onion)
  • 2 cans sardines in tomato sauce (3 – 4 sardines per can)
  • 1 egg
  • ½ cup buttermilk
  • 1 cup fine cornmeal
  • Canola oil for frying
  • Salt and freshly ground pepper
  • Lemon wedges
  1. Set your oven at 300° F. Slice the bread thinly into bite-sized pieces and toss with a drizzle of olive oil. Place on a baking sheet lined with parchment paper and bake in the oven until dry and crisp. Set aside.
  2. Slice the green tomato thinly into eight slices and lay on a large plate or baking sheet, season lightly with a couple pinches of salt and black pepper. In a small bowl, combine the sherry vinegar, Dijon mustard, and remaining tbsp of evoo. Pour the mixture evenly over the tomatoes and set aside to marinate.
  3. In a small bowl, stir the mayonnaise and herbs together. Set aside. 
  4. Slice the Persian cucumber into rounds about ¹/8  -in thick, toss with a pinch of salt and pepper. Then slice the red pearl onions as thinly as you can (if you have a mandoline that works great for this) and scatter the red onion over the marinating tomato slices.
  5. Remove the sardines from the tomato sauce and place on paper towels. Combine the egg and buttermilk in a bowl and whisk together. In a separate bowl, place the cornmeal and season with a couple pinches of salt. Dip the sardines in the egg mixture, then coat in the cornmeal. Fry until the cornmeal coating is golden brown.
  6. Divide the marinated tomato slices with red onion among two plates (save the accumulated juice on the tray). Arrange the fried sardines over the top of each plate then scatter the toasted bread and seasoned cucumbers over the top. Drizzle with the remaining tomato marinade liquid, and place small dollops of the herbed mayonnaise around. Scatter the extra dill and parsley leaves over the top of the plate and finish with a squeeze of lemon. Enjoy!

Ingredients

Method

  • Sourdough or other crusty bread, about 1 cup
  • A drizzle of extra virgin olive oil + 1 tbsp
  • 1 green tomato
  • 3 tbsp sherry vinegar
  • 1 tbsp Dijon mustard
  • ¼ cup mayonnaise
  • 1 tbsp finely chopped dill + extra dill for garnish
  • 1 tbsp finely chopped parsley + extra leaves for garnish
  • 1 Persian cucumber
  • 2 red pearl onions (or a wedge of a large red onion)
  • 2 cans sardines in tomato sauce (3 – 4 sardines per can)
  • 1 egg
  • ½ cup buttermilk
  • 1 cup fine cornmeal
  • Canola oil for frying
  • Salt and freshly ground pepper
  • Lemon wedges
  1. Set your oven at 300° F. Slice the bread thinly into bite-sized pieces and toss with a drizzle of olive oil. Place on a baking sheet lined with parchment paper and bake in the oven until dry and crisp. Set aside.
  2. Slice the green tomato thinly into eight slices and lay on a large plate or baking sheet, season lightly with a couple pinches of salt and black pepper. In a small bowl, combine the sherry vinegar, Dijon mustard, and remaining tbsp of evoo. Pour the mixture evenly over the tomatoes and set aside to marinate.
  3. In a small bowl, stir the mayonnaise and herbs together. Set aside. 
  4. Slice the Persian cucumber into rounds about ¹/8  -in thick, toss with a pinch of salt and pepper. Then slice the red pearl onions as thinly as you can (if you have a mandoline that works great for this) and scatter the red onion over the marinating tomato slices.
  5. Remove the sardines from the tomato sauce and place on paper towels. Combine the egg and buttermilk in a bowl and whisk together. In a separate bowl, place the cornmeal and season with a couple pinches of salt. Dip the sardines in the egg mixture, then coat in the cornmeal. Fry until the cornmeal coating is golden brown.
  6. Divide the marinated tomato slices with red onion among two plates (save the accumulated juice on the tray). Arrange the fried sardines over the top of each plate then scatter the toasted bread and seasoned cucumbers over the top. Drizzle with the remaining tomato marinade liquid, and place small dollops of the herbed mayonnaise around. Scatter the extra dill and parsley leaves over the top of the plate and finish with a squeeze of lemon. Enjoy!

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