Sardines on Toast is one of those dishes that turns humble pantry staples into something absolutely crave-worthy. Rustic, flavorful, and satisfyingly simple, with crusty bread, bright tomato, garlic-infused olive oil, a squeeze of lemon, and tender sardines, it’s a dish that captures the spirit of Mediterranean cooking: fresh, bold, unpretentious. It works as a quick snack, a light lunch, or even a cozy dinner when you don’t want to fuss.
If you’re a fan of our delicious Sardines on Toast, you’re in for a treat with our Tomato Feta Sadwich, Feta Grilled Cheese, and Tomato Feta Galette!
Why you will love Sardines on Toast
Here is what you need
- Sardines – You can use fresh grilled sardines or good-quality canned (oil-packed or water-packed). Grilled ones add smokiness; canned ones add convenience.
- Bread – A sturdy, country-style loaf, like sourdough or country loaf, works best. The bread should be able to withstand moist toppings without collapsing.
- Tomato — a ripe, big, juicy one.
- Garlic and onion — the first infuses the olive oil, and the second adds crunch and bite to the recipe.
- Lemon — I usually don’t go for lemon with tomatoes, but in this instance, it suits the fish so much, like a deconstructed ladolemono.
- Olive oil — use extra virgin olive oil — its flavor really shines when infused with garlic.
- Chili flakes – For heat. Use sparingly or more generously, depending on your taste.
- Sea salt and freshly ground pepper – Good-quality sea salt and freshly ground black pepper help season each component.
- Fresh herbs — not shown above. Optional. A touch of fresh oregano leaves, chopped basil, and parsley adds freshness and color.
Suggestions & Substitutions
- Infusing the oil: Keep heat moderate when infusing garlic so you don’t burn it. Burnt garlic tastes bitter.
- Toasting technique: Toast both sides of the bread in a pan or under a broiler to get golden crispness.
- Handling sardines: They can be delicate, especially canned ones — place gently and allow them to break a little if needed.
- Tomato alternative: If tomatoes aren’t in season, swap for thin slices of roasted red pepper or even a smear of tomato paste diluted with olive oil.
- Bread swaps: Use ciabatta, whole-grain, rye, or any crusty loaf you have — just ensure it’s robust.
- Herb variants: Try dill, tarragon, or chives if you want a different aromatics profile.
- Heat variation: Use fresh chopped chili instead of flakes, or a drizzle of chili oil for a different kick.
- Vegan-ish twist: Omit sardines, top with mashed white beans, capers, maybe some seaweed flakes for a briny hit.
- Extra layer: Add a smear of labneh, ricotta, or mashed avocado on the toast before tomatoes for richness.
Yes, canned sardines (in oil or water) work beautifully. They’re handy and flavorful; just drain (or partially drain) before plating.
Absolutely. They’re delicate, especially canned ones. If they flake or break a bit, that’s fine; it still tastes marvelous.
You can infuse the garlic oil ahead. But toasting the bread and assembling should be done right before serving so the toast stays crisp.
You could use a splash of vinegar (white wine vinegar or sherry vinegar) but the brightness won’t be quite the same. Lemon is ideal.
How to make sardines on toast
Step 1. Pour ¼ cup of extra virgin olive oil into a small saucepan. Add two crushed garlic cloves and simmer on medium-high heat for three minutes. You can remove it from heat and let the olive oil infuse more with the garlic.
Step 2. Brush the bread slices on both sides with the garlic-infused olive oil.
Step 3. Toast the bread on both sides, on high heat in a frying pan.
Step 4. Layer a couple of tomato slices on each slice of bread, and season with sea salt and freshly ground pepper. Top each slice with two sardines. They are fragile, so it’s ok if they break apart. Drizzle extra virgin olive oil, sprinkle chili flakes, and add lemon juice. Garnish with fresh oregano, basil leaves, or chopped parsley. Serve immediately.
Side dishes for sardines on toast
- Serve with a simple Greek tomato salad – horiatiki salata dressed with olive oil and oregano.
- Pair with our roasted cauliflower steaks with lemon olive oil and capers.
- Offer chickpea fritters with tahini sause on the side.
- Serve as part of a meze spread: add marinated olives, flatbreads, dips (cool tzatziki, savory taramosalata), horta-Greek greens with olive oil and lemon, etc.
- For brunch, pair with a soft-boiled egg or poached egg on the side.
- Finish with a crisp white wine or ouzo for the Mediterranean feel (if you drink alcohol).
Storage
- Leftover sardines: Store in a covered container with a bit of olive oil, refrigerated. Use within 1–2 days.
- Bread: Best eaten fresh. If you have extra toasted bread, store in an airtight container (it may lose crispness).
- Assembled toast: Not ideal to store already topped — it will get soggy. Better to keep components separate and assemble just before serving.
- Reheating: If you have leftover sardines (without bread), you can gently reheat in a pan with olive oil — don’t overcook. Re-toast bread if needed before assembling again.
More seafood recipes
Sardines on Toast
Ingredients
- 2 slices sourdough bread
- ¼ cup extra virgin olive oil
- 2 garlic cloves smashed
- 1 large ripe tomato sliced
- 4 sardines grilled or from a jar
- ½ teaspoon chili flakes
- 1 lemon
- sea salt
- freshly ground pepper
- fresh herbs like oregano, basil or parsley
Instructions
- Pour ¼ cup of extra virgin olive oil into a small saucepan. Add two crushed garlic cloves and simmer on medium-high heat for three minutes. You can remove the saucepan from the heat and let the olive oil infuse more with the garlic.
- Brush the bread slices on both sides with the garlic-infused olive oil.Toast the bread on both sides, on high heat in a frying pan.
- Layer a couple of tomato slices on each slice of bread, and season with sea salt and freshly ground pepper. Top each slice with two sardines. They are fragile, so it's ok if they break apart.Drizzle extra virgin olive oil, sprinkle chili flakes, and add lemon juice. Garnish with fresh oregano, basil leaves, or chopped parsley (optional). Serve immediately.
Notes
Nutrition
olive oil guide
Everything You Wanted To Know About Olive Oil
Olive oil is an essential ingredient in the Greek cuisine. Greece is one of the largest producers of olive oil in the world. Learn a bit of its history, harvest, production, and how to choose the right olive oil for your recipes.
