In typical Basque fashion, the generous use of olive oil, garlic, and tomatoes is key to this open-faced sandwich recipe. If you prefer extra-crusty bread, lightly pretoast the bread rounds.
4 slices (1 1/2 inches thick) French or Italian bread
4 to 6 garlic cloves, minced
1 can (15 oz.) whole sardines, well-drained
1 small onion, thinly sliced
1 medium tomato, sliced
1. Preheat the oven to 350°. Oil a baking sheet.
2. Lightly drizzle each slice of bread with olive oil and top with garlic. Sprinkle lightly with salt. Split the sardines lengthwise (remove the bones if you wish) and top each slice with an equal amount.
3. Set the sandwiches on the baking sheet and toast for 2 minutes. Let cool slightly. Serve topped with onion and tomato slices.