Spinach and Sardine Sandwich

• 2 teaspoons extra virgin olive oil
• 1 small garlic clove, minced
• 2 ounces baby spinach 2 cups tightly packed, rinsed
• Salt
• freshly ground pepper
• 1 small (3 1/2-inch) whole-wheat English muffin, lightly toasted
• Dijon mustard (optional)
• 2 canned sardines, preferably lightly smoked in olive oil about 2 ounces, filleted
• 1 small tomato, sliced optional
• Lemon juice
• About 1 teaspoon mayonnaise

1. Heat the olive oil in a medium skillet over medium heat, and add the garlic.
2. Cook, stirring, until fragrant, about 30 seconds.
3. Add the spinach.
4. Turn up the heat, and wilt the spinach in the water left on the leaves after washing.
5. Season with salt and pepper, and remove from the heat.
6. Drain and press out excess water.
7. Lightly toast the English muffin.
8. Spread a little mustard if desired over the bottom half and top with the spinach.
9. Lay the sardine fillets over the spinach, and douse with a little lemon juice.
10. If you have a nice ripe in season tomato, lay over the sardines.
11. Spread the top half of the English muffin with mayonnaise, and top the sandwich.
12. Press down and cut in half, or wrap and refrigerate until ready to eat.

extra virgin olive oil, garlic, baby spinach, salt, freshly ground pepper, sardines, tomato, lemon juice, mayonnaise

Taken from cooking.nytimes.com/recipes/1014192 (may not work)