Sunday Brunch: Sardine Sandwiches With Tomato Jam And Fresh Cheese Recipe

• 1 tablespoon extra virgin olive oil
• 2 small shallots, minced (onion will do in a pinch)
• 1 garlic clove, minced or pressed
• 1 14-ounce can whole tomatoes, drained and chopped
• 1/4 teaspoon pimenton
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon light brown sugar
• 1 tin sardines packed in olive oil, about 4 ounces; I prefer skinless and boneless here
• 6 slices multigrain sandwich bread
• 1/4 cup fresh goat cheese, ricotta, or cream cheese
• 1 packed cup arugula (or mixed greens or baby spinach)

1. Heat the oil in a small saucepan over medium heat. Add the shallots and garlic and cook for 2 minutes, until soft and fragrant, stirring regularly. Add the tomatoes, pimenton, salt, pepper, and sugar. Lower the heat to medium-low and cook for 30 minutes, uncovered, stirring from time to time, until the mixture is thick and the juices have evaporated. Transfer to a bowl to cool. (This can be prepared up to a day in advance.)
2. Drain the sardines and mash roughly with a fork. Slice the crusts off the bread and discard or save for bread crumbs. Toast the slices until golden brown.
3. Build the sandwiches: toast, cheese, tomato jam, sardines, arugula, toast. Use a sharp bread knife to halve diagonally.

extra virgin olive oil, shallots, garlic, tomatoes, pimentufn, salt, freshly ground pepper, light brown sugar, sardines, bread, fresh goat cheese, arugula

Taken from www.seriouseats.com/recipes/2009/08/sardine-sandwiches-with-tomato-jam-and-fresh-cheese-recipe.html (may not work)