Sardine and Tomato Club Sandwich

Name: Sardine and Tomato Club Sandwich
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Yield: 2 serving(s)
Ingredients: 1 tablespoon extra virgin olive oil; 2 shallots; 1 garlic clove; 1 (14 ounce) can tomatoes; 1/4 teaspoon paprika; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon brown sugar; 1 (3 3/4 ounce) can sardines; 6 slices bread; 1/4 cup goat cheese; 1 cup arugula

Submitted by hectorthebat

"Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini"

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Ready In:: 42mins
Ingredients:: 12
Serves:: 2

ingredients

1 tablespoon extra virgin olive oil
2 shallots
1 garlic clove
1 (14 ounce) can tomatoes
¹⁄₄ teaspoon paprika
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon pepper
¹⁄₄ teaspoon brown sugar
1 (3 3/4 ounce) can sardines
6 slices bread
¹⁄₄ cup goat cheese
1 cup arugula

directions

Heat the oil in a small saucepan over medium heat. Add the shallots and garlic and cook for 2 minutes, until soft and fragrant, stirring regularly. Add the tomatoes, smoked paprika, salt, pepper, and sugar. Lower the heat to medium-low and cook for 30 minutes, uncovered, stirring from time to time, until the mixture is thick and the juices have evaporated. Transfer to a bowl to cool. (This can be prepared up to a day in advance. The tomato confit can also be mixed until smooth and used as a spread or dip.).
Drain the sardines and pat with paper towels to remove excess oil. Mash together with a fork and divide into four equal portions. Slice off and discard the crusts of the bread (or leave them out to dry for a day and mix in a blender to make breadcrumbs), and toast the slices until golden brown.
Assemble the slices of bread into double-decker sandwiches, spreading each deck with fresh cheese and tomato jam, then filling it with sardines and arugula. Use a sharp bread knife to halve the sandwiches diagonally and secure each half with a toothpick if desired. Serve immediately, or wrap in wax paper and go eat on a patch of green somewhere.