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Recipe For Sardine and Arugula Sandwich From 1989 Issue of Esquire

'Wich of the Week: Sardine and Arugula Sandwich

Since I make my sandwich obsession so public, my friends and family are always passing along recommendations and recipes. I was especially tickled by an article my mom tore out of an old Esquire magazine from 1989, entitled "New Hope For the Bread." My dad and I share a love of Esquire, so these sandos are well-suited to Father's Day. The '80s sandwich tribute included such forward-looking recipes as an open-faced polenta sandwich and a breadless one eerily similar to my eggplant grilled cheese. I chose the simple sardine and arugula sandwich (arugula in '89! who knew?) to showcase this super-healthy, sustainable fish. It was tasty but there were some things I'd do differently, find out what and


The magazine recommended water-packed sardines, but I think oil- or mustard-packed make for a tastier and less dry sandwich. In addition, I spread a bit of mustard on the bottom slice of bread to hold everything in place. Rather than sprinkle crumbled egg yolk over the sardines, as suggested in the article, I couldn't resist using lovely whole egg slices. Here's my modified recipe.

Sardine and Arugula Sandwich

Sardine and Arugula Sandwich

Recipe For Sardine and Arugula Sandwich


  1. 2 tablespoons Dijon mustard
  2. 8 slices Jewish rye bread
  3. 2 handfuls arugula
  4. 1 tablespoon walnut or olive oil
  5. 2 tins good quality oil-packed sardines, drained
  6. 2 hard-boiled eggs, sliced


  1. Spread one half tablespoon of mustard on four slices of bread.
  2. Toss the arugula with the oil and place it on the mustard-coated slices. Arrange the sardines over the arugula.
  3. Lay the hard-boiled egg slices over the sardines.
  4. Top with remaining bread, cut in half, and serve.

Makes 4 sandwiches.

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LaLa0428 LaLa0428 7 years
Minus the eggs, sounds awesome.
gratheeus gratheeus 7 years
This looks very different...must try this one of these days. I am a sandwich lover, too!
leslievanhouten leslievanhouten 7 years
This looks interesting. Rather than a hard boiled egg, a soft boiled egg or poached egg could keep things moist; similar to the poached egg and anchovy sandwich at Wichcraft
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