Thanks for all the Sardine Toast, Alton Brown!

I have a confession. It’s my celebrity crush. Alton Brown. Who can resist, really? He blinded me with science and hit me with kitchen technology. Please tell me you remember that glorious one-hit wonder?

I love AB’s Sherried Sardine Toast and did my best to make it as local as possible by using Farmers’ Market bread and greens. There was nothing I could do about the California avocados and Portuguese sardines. Some power foods just don’t grow in our area and as much as I love local eating, I’m just doing my best. And this meal? Totally worth it!

Bibliopharm’s Ode to AB’s Sardine Toast

  • 1 can skinless, boneless sardines in oil, drained
  • 1 Tbsp Almond Romano Pesto (or other pesto or vinaigrette)
  • 4 slices cereal bread, toasted
  • 1 avocado
  • handful salad greens
Toss together the sardines and pesto.  Set aside.  Slice the avocados and arrange on the bread. You can then leave them like this or mash them a bit.  Top with salad greens and then with the sardine and pesto mixture.  Serves 2.

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