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Sardine lovers, it’s time to put down the tuna sandwich and make this spicy sardine salad sandwich instead. It’s nutrient-dense, offers a healthy dose of omega-3s, vitamin D, and calcium, and it’s filling. You’ll love this new use for canned sardines.
This post is sponsored by King Oscar. Opinions are my own.
Imagine the tuna sandwich we grew up on, but with a twist. This sardine salad sandwich folds skinless, boneless Spanish-style sardines into a mix of mayo, mustard, crunchy bits of celery and scallions, and lemon. It’s fresh, tasty, and nutrient-dense. Everything you want in a solid lunch.
Looking for more canned sardine recipes? You’ll love this easy pasta with sardines, or my Bang Bang fish sliders.
Table of Contents
Why You’ll Love This Sandwich
- High in protein with a whopping 30 grams per sandwich
- Rich in fiber with whole-grain bread
- Offers up a nice dose of omega-3s
- Similar to a classic tuna sandwich, but with more oumph
Ingredient Overview
A quick look at the essentials before we dive into the recipe card:
- Sardines: Boneless, skinless sardines work best as they’re hearty and flake easily. King Oscar’s Spanish-style fillets offer up a nice kick, too!
- Old-Style Mustard: I love the grainier texture and the robust flavor. You could also use stone-ground mustard or, if you prefer a smooth mustard, Dijon.
- Capers: The brininess adds a nice tangy flavor to the mix.
- Whole Grain Bread: This creates an absolute powerhouse of a sandwich, offering up to 7 grams of fiber to match the 30 grams of protein.
How to Make a Sardine Salad Sandwich
Step 1: Make the Filling
Drain the oil from the sardine tin and transfer the fillets into a mixing bowl. Flake the fillets with a fork until they break into chunks, like you would with canned tuna. Add the mayo, mustard, scallions, celery, capers, lemon zest, lemon juice, and chopped parsley. Stir everything until you’ve got a cohesive blend.
Step 2: Make the Sandwich
Place a few leaves of your favorite greens onto a slice of whole-grain bread, then spread half of the sardine mixture on top. At this point, you can add more toppings if you’d like (see my recommended options here). When done, close the sandwich with the other slice of bread. Repeat if you’re making a second sandwich, or see my storage tips.
Substitutions & Variations
- Pickle Lovers: Use chopped pickles instead of capers. These refrigerator pickles work beautifully.
- Low-Carb Option: Omit the bread and scoop the mixture into bibb lettuce cups.
- Gluten-Free Option: Make the sandwiches with a good gluten-free bread.
- Skip the Mayo: Use Greek yogurt for a healthier, high-protein option.
- More Heat: Add a few splashes of your favorite hot sauce into the mix.
- Toppings: Sliced tomatoes, red onions, and pickles.
Storage
Leftovers can be stored in the fridge in an airtight container for up to 3 days.
What to Serve With It
Notes About King Oscar’s Spanish-Style Sardines
- Hand-packed in pure olive oil with whole red chili pepper, sliced carrot, and sliced pickle
- Kosher-certified
- Wild-caught from the Atlantic Ocean of the coast of Morocco
Frequently Asked Questions
You can treat a sardine sandwich just like you’d treat a tuna sandwich—mayo, mustard, chopped veggies like onions and celery, etc. Sardines are quite versatile, so you could adapt to your preferences and get creative, too.
Aside from the mayo, which you can substitute with plain Greek yogurt, yes. Sardines are very nutrient-dense, and you can incorporate a lot of nice veggies into the mix.
Yes! Much like tuna, sardines are great paired with mayo.
Spicy Sardine Salad Sandwich
Ingredients
- 2 cans of King Oscar's Spanish Style Skinless and Boneless Sardines, drained
- 1 TBSP of mayonnaise
- 1 TBSP stone ground mustard
- 1/4 cup thinly sliced scallions
- 1 rib of celery, diced
- 1 TBSP drained capers
- Zest of 1 lemon
- 1 TBSP freshly squeezed lemon juice
- 2 TBSP chopped fresh parsley
- 4 slices of whole grain bread, toasted
- A few leaves of lettuce or mixed greens
Instructions
- Drain the oil from the sardine tin and transfer the fillets into a mixing bowl. Flake the fillets with a fork until they break into chunks, like you would with canned tuna. Add the mayo, mustard, scallions, celery, capers, lemon zest, lemon juice, and chopped parsley. Stir everything until you’ve got a cohesive blend.2 cans of King Oscar's Spanish Style Skinless and Boneless Sardines, drained
- Add the mayo, mustard, scallions, celery, capers, lemon zest, lemon juice, and chopped parsley. Stir everything until you’ve got a cohesive blend.1 TBSP of mayonnaise, 1 TBSP stone ground mustard, 1/4 cup thinly sliced scallions, 1 rib of celery, diced, 1 TBSP drained capers, Zest of 1 lemon, 1 TBSP freshly squeezed lemon juice, 2 TBSP chopped fresh parsley
- Place a few leaves of your favorite greens onto a slice of whole-grain bread, then spread half of the sardine mixture on top. At this point, you can add more toppings if you’d like (see my recommended options here).
- When done, close the sandwich with the other slice of bread. Repeat if you’re making a second sandwich, or see my storage tips.
Notes
Nutrition
More Canned Sardine Recipes You’ll Love
Fish and Seafood
Spicy Sardine Melt
Fish and Seafood
Lemon Pepper Pasta with Sardines
Sandwiches and Wraps
Excellent idea for sardines and I’ve had this a few times. I used sardines with the skin and bones because of the high nutritional value of both. For some heat I used some Chipotle and some smoked paprika. I’ve traded my tuna sandwiches for this one. Thank you.
This is amazing and I added some chilli flakes. But the whole thing is a fantastic blend of flavours
I’m so glad you enjoyed it, Denise. Sardines are so versatile, it’s a little surprising!
Wow, I love this dish! And you’re right, using the King Oscar brand is a game changer. I make this dish often. Apparently, these healthy fats are just what I needed. I’m super satisfied and energized after this meal. I prepare as a sandwich with toasted Good Seed bread and sun dried tomato spread, and pair with a side veggie like crudités or broccoli rabe. Would love to know the calories. Thanks!
Very tasty on saltines!!!
I do love sardines.
So glad you enjoyed it! Sardine lovers really do tend to love the simplicity of sards and crackers :)