Ingredients
4 slices bread
1 tablespoon mayonnaise
1 pinch salt and ground black pepper
2 teaspoons marmalade
4 potato chips, crushed
2 pieces pineapple, thinly sliced
4 sardines, drained, or to taste
Method
Sources
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
Premium tinned sardines — toast, pasta, salads, Mediterranean
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
Premium tinned sardines — toast, pasta, salads, Mediterranean
You're reading one of recipes available free. Full library with Gastronome.
Preheat your sandwich maker according to manufacturer's instructions. Spread mayonnaise over 2 slices of bread. Cover with marmalade. Spread potato chips over marmalade. Lay pineapple over chips. Break apart sardines in a bowl using a fork. Spread on top of the pineapple slices. Season with salt and pepper; cover with the remaining 2 slices of bread. Toast in the preheated sandwich maker until brown and crispy, about 5 minutes.