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  • Sardines



  1. Cut the courgettes and aubergines lengthways and finely slice the tomatoes. Place them under the grill or in a frying pain to sear. Don’t cook them too much – they should remain slightly crunchy.
  2. Drain the sardines. Put 3 teaspoons of the sardine oil in a bowl and add 3 tablespoons of pesto.
  3. Cut the top off one of the buns and scoop out the inside. Using a pastry brush, spread the inside of the bun with the pesto mix then add the other ingredients in layers: first the aubergines, the courgettes then the crumbled sardines, the tomatoes and finally a layer, of pesto. Repeat. Continue until your bread is full.
  4. Put the top of the bun back on and wrap and seal in cling film. Leave in the refrigerator for 2-3 hours.
  5. Prepare the other buns the same way.

Les plus de cette recette

Put the buns in the oven at 180° for 3 minutes to lightly toast them. Eat warm with a small glass of Tavel. This sandwich is ideal for a picnic or a summer lunch with a few crunchy salad leaves drizzled with olive oil and lemon. Excessive drinking may damage your health, drink with moderation.

Un savoir-faire tourné vers l’exigence et la pêche responsable

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