I "plussed up" the original 1952 recipe a bit by using King Oscar jalapeño sardines, which are some of my favorites. People were pretty averse to anything even remotely spicy back in the '50s, so I figured that could only help. Also, since there are already some bloody Mary flavors (tomato, celery, olives, worcestershire sauce), I grated up some horseradish cheddar for the cheese.
I couldn't justify all those empty carbs from the burger buns, especially since I will be the only person eating this, but I already had nice fresh sourdough bread from a local bakery-cafe. I also figured making twelve sandwiches with the original recipe was meant to feed a little kid sports team, or worse yet, sophisticated adults at a cocktail party. And I knew those buns would get soggy AF, between the baking process and sitting in my fridge afterwards. So instead, I baked the sardine mixture for 45 minutes at 300 degrees in a glass baking dish and spread it on the thick-sliced sourdough instead of making multiple sandwiches in advance. Now I can heat up small portions over the next few days, toast my good bread, and spread or even dip as needed. That was definitely the way to do it.
It tasted good, believe it or not, but only if you like strong, intense flavors, as I do. There is definitely a lot going on, but I wouldn't consider it a crime against food or a waste of the ingredients. Others might, though.
Despite baking, it never really bound together and remained kind of liquidy, but I used the oil from the sardine tins as the "salad oil" and all the pimentos in the little can (after draining the liquid), since I really like peppers. I also used more onion than the recipe called for, so that's all on me. The shredded horseradish cheddar never really melted, so I was thinking a cream cheese base would have made it more of a spread or dip and cut some of the intense acidity.
I regret nothing.
by Saboscrivner
15 Comments
Sounds like tasty modifications. Keep experimenting and keep us posted!
Salad oil in these old recipes are calling for all sorts of things. Check out Glen and friends on YouTube for some old recipe cooking its super interesting.
Love to see his take on this cause it looks really good honestly. Im so curious about other older recipes with deens now.
I’ve been dying to find those spicy king Oscar cans but I’ve yet to have luck :/.
HELL YEA. I had saved this recipe too! I have not got around to trying it, but your alterations/additions are lookin’ mighty fine.
10/10 Would demolish then come back asking for more
I made a Nigerian sardine bread over a year ago – it was great and fun – might make it again with this sardine filling recipe 🧐
Nigerian Sardine Bread
https://www.reddit.com/r/CannedSardines/s/xMgCGgB4H3 – bread
https://www.reddit.com/r/CannedSardines/s/uIce02ZXsj – toast and egg
https://www.reddit.com/r/CannedSardines/s/J4J9es0uVY – grilled cheese
https://www.reddit.com/r/CannedSardines/s/zHLfHsoyl1 – Kimchi grilled cheese
https://www.reddit.com/r/CannedSardines/s/5nnkMQgyK6 – with Fiskbullar
https://www.reddit.com/r/CannedSardines/s/A8PwqWtJMa – Berthe truffle sardine oil breadcrumbs green salad
https://www.reddit.com/r/CannedSardines/s/tMRUGh4H3M – Berthe truffle sardine oil breadcrumbs Mac and cheese
Thank you, saved your post for a future project!
I’m saving this, and at some point in the near future, I will make a UK version…a spread using Tesco chilli, lime, and coriander sardines.
I prefer the strong flavors too. I usually go with fresh jalapenos but the KA is a strong brand. As far as the cheese goes, I prefer a heftier flavor, even if it doesn’t melt. Horseradish goes great with sardines. I am going to make this, but probably as a spread on a single piece of my wife’s toasted sourdough.
What did it taste like? Like any other dishes?
Bagna Cauda with sardines. Try it if you like this. I usually add tuna and sardines to the anchovies and it is DELICIOUS
That’s a sloppy McAllister
The Maine sardines, are/were juvenile herrings, brunnies.
Maybe this would be better in a pita? Or is that cheating?
They DO concede that some may prefer “hard rolls”.
I like the idea as a dip.
I used to live in Eastport, ME where there were sardine fisheries and canneries. The locals talk about working in the canneries often. They over fished though and now the entire town is depressed economically.
Bravo! That’s hilarious *and* an excellent guide that I plan to follow! 😅👍