Griddled Sourdough Toasts with Pesto and North Atlantic Sardines

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  • 1 tin John West Sardines in Sunflower Oil
  • 4 slices sourdough bread
  • 8 pieces roasted red and yellow peppers in oil (from a jar)
  • 2 tbsp green pesto
  • pinch black pepper
  • handful basil leaves

Step 1

Heat a griddle pan or non-stick frying pan over medium high heat. Drizzle a little of the oil from the tin of sardines over the sourdough slices. Toast the bread in the pan for a few minutes without moving, until nicely toasted then turn and toast the other side

Step 2

Place the toasts onto a board or plates and spread over a little pesto, then add a few roasted pepper pieces

Step 3

Top each toast with a few sardines and scatter over the basil leaves

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