"Something Smells Fishy"
I took some inspiration from a simple sandwich my father likes to eat. Sardines from the can with slices of scotch bonnet pepper and onions with a little mayo and lettuce on hard dough bread. It’s a sandwich I’m sure most Jamaicans have encountered at some point or the other. I particularly love sardines, to be honest I’m a seafood type of gal. I wanted to kick up my father sandwich a notch by adding more flavor and textures. This sandwich is delicious and the crunch, salty and sweet flavors all balance very well.
When you hear the words sardine, does your nose turn up and the word ‘eww’ comes to mind? I wonder why that is? I don’t know many persons that like sardines. I figure it’s because of the smell, but its fish! All canned seafood smell; salmon, tuna and Markel all have that same fishy smell. I’m just not so sure why sardine gets such a bad rap. In our family, we eat it all the time, sometimes straight from the can and sometimes cooked with fried dumplings and plantains on the side.
The dill scotch bonnet mayo has a touch of honey. The honey accentuated the dill flavor and it really worked quite well with the sardines and bacon. I will admit I did cheat a bit by adding pork to the dish seeing that its seafood month. If you’re on this post and you don’t eat bacon there is really no substitute that will compare to the Smokey crispy salty component the bacon has, however you can attempt to recreate the same flavors and textures by chopping up some smoked marlin or smoked salmon and adding to the mayo, with some crispy onion rings to the sandwich for the crunch. That in my opinion is the only way to somewhat replicate the bacon flavor. This was over all a yummy sandwich.
Ingredients (printable recipe)
Makes three sandwiches
2 cans sardines in spring water (6 sardines)
3 strips of bacon
6 slices of crust-less Bread
1 whole scotch bonnet pepper minced
3 tablespoon mayo
½ teaspoon honey
1 teaspoon fresh chopped dill
1 tablespoon finely chopped onion
1 pinch salt
1pinch black pepper
3 slices of bread
- Drain the sardines from their can set aside on a plate
- Take three strips of bacon and cut lengthwise to create 6 strips
- Wrap each sardine with a strip of bacon
- Place them in a cold non-stick frying pan, turn the heat to medium high and fry on all sides until crispy
- Once done place on a cooling rack
- In a bowl mix, together mayo, scotch bonnet pepper, dill, honey, onion, salt and black pepper, mix thoroughly
- Prepare bread by butting off the crusts and wash and dry lettuce leaves
- Assemble by spreading both bread slices with mayo, stuff with two bacon wrapped sardines and lettuce