The Famous Sardine Sandwich from the Spain | Bocadillo de Sardinas

Ingredients

• 2 cans (120 g each)sardines in olive oil
• 1 largeonion, thinly sliced
• 1 largegreen pepper, thinly sliced
• 4 clovesgarlic, thinly sliced
• 120 gmayonnaise
• 5 g (1 tsp)Dijon mustard
• 2 clovesgarlic, finely grated
• 5 ml (1 tsp)lemon juice
• 15 ml (1 tbsp)extra virgin olive oil
• 1tomato, finely grated
• 1baguette
• To tastesea salt and black pepper
• To tastechopped parsley, for garnish

Instructions

1. 1

   Drain the sardines

   Carefully drain the sardines through a fine sieve set over a bowl, keeping the oil.

2. 2

   Heat the oil

   Set a large frying pan over a medium heat and add the oil drained from the sardine cans.

3. 3

   Sauté the vegetables

   After a couple of minutes, add the sliced onion, green pepper and garlic. Toss them together, then stir every 1 to 2 minutes so they sauté evenly.

4. 4

   Mix the aioli

   Meanwhile, put the mayonnaise, Dijon mustard, grated garlic, lemon juice and olive oil in a bowl. Season with salt and pepper, then whisk to combine.

5. 5

   Season the vegetables

   Once the vegetables have sautéed for 7 to 8 minutes and are lightly cooked, season with salt and pepper and stir. Turn off the heat.

6. 6

   Cut the baguette

   Cut the baguette into 8 cm pieces, about the length of a typical canned sardine, then slice each piece in half lengthways.

7. 7

   Build the sandwiches

   Spread a layer of the mayonnaise mixture on both the top and bottom pieces. Spoon grated tomato over the bottom pieces, add a generous serving of sautéed vegetables and two sardines to each, then finish with chopped parsley.

What is a bocadillo de sardinas?

A bocadillo is a Spanish sandwich made with bread, often a baguette or a similar crusty loaf. This version pairs sardines with sautéed vegetables, fresh tomato and a creamy garlic dressing.

Sardines and bread are a straightforward, hearty combination, while the soft vegetables and sharp, lemony mayonnaise make this version especially satisfying. The short cooking time also makes it practical for a quick lunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 538 calories, 22g protein, 38g carbs, 33g fat.

The baguette and tomato provide most of the carbohydrates, while the sardines contribute protein. The sardines, mayonnaise and olive oil account for much of the fat; serve with salad or extra vegetables to add freshness alongside the sandwich.

Make the most of the sardine oil

Sardine oil: drain it into a bowl rather than tipping it away, then use it to cook the vegetables as directed. It gives the onion, pepper and garlic a savoury base.

Sardines: handle them gently when draining so they stay in pieces for the sandwiches. Add them at assembly rather than cooking them further.

Get the vegetables tender

Even slices: cut the onion, pepper and garlic to a similar thickness so they cook at a comparable pace. Stir every 1 to 2 minutes to help them sauté evenly.

Doneness: after 7 to 8 minutes, the vegetables should be lightly sautéed rather than browned heavily. Take the pan off the heat once they reach that point.

Balance the creamy dressing

Garlic: the thinly sliced cloves go into the pan, while the finely grated cloves are whisked into the mayonnaise. Keeping these preparations separate gives the sandwich both cooked garlic flavour and a sharper garlicky dressing.

Seasoning: taste the mayonnaise mixture after whisking and adjust the salt and pepper to suit. Lemon juice and Dijon mustard add brightness to the rich mayonnaise.

Assemble for a good texture

Bread: cut the baguette into 8 cm pieces, then split each lengthways so the fillings are easy to layer. Spread the mayonnaise mixture on both halves as instructed.

Layers: put the grated tomato on the bottom half, followed by the warm vegetables and sardines. Finish with parsley, then serve promptly while the bread still has some bite.

What to serve alongside

A simple green salad or sliced cucumber makes a fresh contrast to the rich filling. You could also serve the sandwiches with olives or a bowl of vegetable soup for a more substantial meal.

Recipe notes & tips

• Save all the oil from the sardine cans to sauté the vegetables.
• Slice the vegetables evenly so they cook at roughly the same rate.
• Stir the vegetables regularly to keep them sautéing rather than catching on the pan.
• Grate the tomato just before assembling to keep it fresh and juicy.
• Spread the mayonnaise mixture on both bread halves for flavour in every bite.

Variations

• Add chilli: stir a little chilli into the mayonnaise for a touch of heat.
• Use smoked paprika: mix a pinch into the vegetables for a smoky note.
• Try a different herb: use chopped coriander in place of the parsley.
• Add a crisp pickle: tuck in sliced gherkins for a tangy crunch.
• Toast the bread: lightly toast the baguette pieces before adding the fillings for extra crunch.

Common mistakes to avoid

• Discarding the sardine oil: keep it to sauté the vegetables as directed.
• Cooking the vegetables too long: stop after 7 to 8 minutes, when they are lightly sautéed.
• Crowding the pan: use a large frying pan so the vegetables can sauté evenly.
• Mashing the sardines: drain them gently and add them carefully when assembling.
• Making the sandwiches too far ahead: assemble close to serving so the bread does not become soggy.

How to store

Store leftover filling and mayonnaise mixture separately in covered containers in the fridge and use within 2 days. Keep the baguette separate, then reheat the vegetables gently in a pan and assemble just before serving; avoid reheating the sardines with the bread.

Frequently asked questions