Sardine Salad Sandwich


  • 1 can Season Sardines in Tomato Sauce (4.375 oz.)
  • Whole wheat bread
  • Bibb lettuce
  • 2 Tbsp. mayo
  • 2 stalks scallions (green only) chopped (about ¼ cup)
  • 3 to 5 pickled eggplants from can, chopped rough
  • ¼ medium red onion, diced fine
  • salt and pepper to taste


  • Place all ingredients in a medium mixing bowl.
  • Slice the wheat bread into ¼”-thick slices.
  • Lay down the Bibb lettuce, then scoop the sardine salad on top.
  • Cut the sandwich in half and serve with kettle-cooked potato chips.