Ahoy Caesar Grilled Sandwich
Packed with tons of Mediterranean flavour in Brisling Sardines, this sandwich is easy to prepare and suitable for any meal even a midnight snack!
Ingredients
| Imperial | Metric | Ingredient |
|---|---|---|
| 8 | 8 | thick slices sourdough bread |
| 1/2 cup | 125 mL | thick and creamy-style Caesar salad dressing, divided |
| 1 can | 106 g | Clover Leaf Brisling Sardines, Mediterranean |
| 1/2 cup | 125 mL | shaved Parmesan cheese |
| 8 | 8 | slices cooked bacon, chopped |
| 4 | 4 | large Romaine leaves, hard ribs removed |
| 1 tsp | 5 mL | each freshly ground pepper and lemon juice |
Nutrition Details
| Amount | Nutrition |
|---|---|
| 600 | Calories |
| 36 g | Fat |
| 28 g | Protein |
| 38 g | Carbohydrate |
| 2 g | Fibre |
| 1610 mg | Sodium |
Nutrition Features
- Source of fibre (9 %DV)
- Excellent source of vitamin B12 (25 %DV), folate (40 %DV), niacin (30 %DV), thiamine (60 %DV), riboflavin (45 %DV), iron (30 %DV) and phosphorus (30 %DV).
- Good source of vitamin B6 (15 %DV), calcium (20 %DV), magnesium (15 %DV) and zinc (20 %DV).
- Source of omega-3 fatty acid (1g)
Lay 4 slices of the bread on a clean working surface. Evenly spread 1 tbsp (15 mL) of the salad dressing over each slice of bread. Flake the sardines with a fork. Top each piece of bread with an equal amount of sardines, Parmesan cheese, bacon and romaine. Top with remaining slices of bread.
Blend the remaining salad dressing with the pepper and lemon juice. Spread evenly over the outside of each sandwich.
Preheat a grill pan over medium-high heat. Cook the sandwiches in batches for 2 to 3 minutes per side; weigh down the sandwiches as they cook using a small cast iron or other heavy skillet. Slice each sandwich in half and serve immediately. Makes 4 servings.
