Alton Brown'S Sardine-Avocado Sandwiches Recipe

• 2 (3.75-ounce) tins sardines in olive oil (mine were in tomato sauce; that works too)
• 2 tablespoons finely chopped parsley
• 1 tablespoon vinegar (he suggests sherry vinegar; I used apple cider vinegar)
• Zest from one lemon, and the leftover (naked) lemon cut into 4 wedges
• Freshly ground black pepper
• 4 slices good bread (I used wheat, he did sourdough)
• 1 ripe avocado
• Sea salt

1. Drain the oil from 1 tin of sardines into a small bowl and set aside.
2. Drain the oil from the second tin into another small bowl and mix it with 1 tablespoon of parsley, vinegar, lemon zest, and black pepper. Add the sardines and stir. Let sit for a bit so the flavors marry.
3. Toast your bread in a normal toaster or, if you want to be all Alton-style fancy, heat the oven to the broiler setting on high and place oiled-swiped bread (using the remaining sardine oil) on the rack. Only keep them in there for 2 to 3 minutes, otherwise they will go from golden brown and crisp to charred and sad.
4. Halve the avocado and remove the pit. Smoosh the flesh in each half with a fork. Spread this green goodness evenly onto the toasted bread, then top with a nice scoop of the sardine mixture.
5. Pour any remaining sardine oil dressing on top and garnish with the remaining parsley. Season with sea salt and a nice big squeeze from the lemon wedges.

tins, parsley, vinegar, lemon, freshly ground black pepper, bread, avocado, salt

Taken from www.seriouseats.com/recipes/2010/01/alton-browns-diet-weight-loss-sardine-avocado-sandwiches.html (may not work)