Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Hot Sardine Sandwich on Country Wheat Bread with Roasted Tomatoes and Cubanelle Peppers June 6, 2012

Jamie says: It’s farmers’ market Wednesday! It started to pour on my way there, but the rain didn’t stop me from going. Soon after I arrived, it cleared up, and the vendors removed the coverings from their precious produce. Some of my favorite purchases from today include the large tomato (used in tonight’s dinner), the awesomely shaped eggplant, and the loaf of bread (also a part of dinner)…

This week’s farmers’ market purchases

The sandwich was awesome! I loved the hearty and healthy bread, the juicy tomatoes, slightly salty sardines, crunchy garlic, and roasted cubanelle peppers.

Hot Sardine Sandwich on Country Wheat Bread with Roasted Tomatoes and Cubanelle Peppers

I can’t wait to enjoy the leftovers for lunch tomorrow.

Another farmers’ market fresh creation

Hot Sardine Sandwich on Country Wheat Bread with Roasted Tomatoes and Cubanelle Peppers


  • 3 cubanelle peppers (farmers’ market)
  • 1 large heirloom tomato (farmers’ market)
  • 4 Tbsp extra virgin olive oil, divided
  • dash course sea salt
  • dash freshly ground pepper
  • 8 cloves garlic, divided
  • 10 leaves fresh basil (farmers’ market)
  • 2 Tbsp pomegranate infused red wine vinegar (Pompeian)
  • 3.71 oz can skinless and boneless Portuguse sardines in olive oil (Angelo Parodi)
  • 4 slices country whole wheat bread (Vine, Country Loaf- farmers’ market)


  1. Preheat oven to 350°F. Wash and dry cubanelle peppers and tomato. Cut tops off cubanelle peppers and cut in half length-wise. Remove seeds and then cut each half into strips. Place cubanelle pepper strips in a baking dish. Chop tomatoes and place on a separate baking sheet. Drizzle contents of both trays with extra virgin olive oil and sprinkle with sea salt and freshly ground pepper. Peel garlic and mince. Divide among both trays.  Mix the cubanelle peppers to evenly coat. To the tomatoes, add fresh basil leaves and vinegar. Mix the tomatoes. Bake each tray for 50 minutes or until cubanelle peppers and tomatoes are lightly brown. Drain tomatoes.
  2. Pour contents of sardine can onto a small baking dish and heat in oven for 5 minutes or until warm.
  3. Layer drained tomatoes, cubanelle peppers, and sardines on slice of bread and place other slice on top. Enjoy!
Servings: 2
  • Nutrition note: Slice and freeze fresh bread to make it last a lot longer. (It’s difficult to slice once it’s frozen.) Do not refrigerate bread; this will actually increase the staling process.

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