Tomato + Sardine Open-Faced Sandwich

Submitted by Laura Robinson of Allston, MA, who gets her tomatoes from the Copley Square or Brookline Farmers Markets, and she gets her copy of Edible Boston wherever she can find it!

My all-time favorite way to use tomatoes (other then eating them raw) is in a tomato and sardine open faced sandwich.  I love to serve it on a rustic olive bread but you can change it based on your preferences.  It is super simple so each ingredient must be high quality.  

2 slices of olive bread (although any kind will work)

1 large garlic clove, peeled and cut in half

1 large tomato, cored and sliced 1/2" thick

1 can sardines, spines removed and broken into roughly 1" pieces

Extra-virgin olive oil

Salt and freshly ground pepper

Toast the olive bread and rub each slice with the cut side of the garlic clove.  Top with a couple slices of tomato, 1 or 2 whole sardines, lots of olive oil and salt and pepper to taste.

Recipes, FallEdible Boston