Alton Brown Avocado Sardine Toast Recipe

Alton Brown Avocado Sardine Toast Recipe is a quick American-style lunch. This protein-filled toast uses oily sardines and creamy avocado on chewy sourdough bread with a squeeze of fresh lemon and a pinch of red pepper flakes.

If you do nothing else, make sure you mash the avocado right onto the bread instead of in a bowl first. That’s the difference between a topping that slides off and one that sticks to every nook of the toasted crust. I’ve found that using the fork to press the fruit into the rough surface of the sourdough creates a sort of glue for the fish.

The sardines in oil are doing more work than you’d think here because that leftover tin liquid carries all the flavor. I used to drain them completely, but now I leave a little moisture so the lemon juice has something to mix with. It turns the whole thing into a bright dressing that hits you right away.

Alton Brown Avocado Sardine Toast Recipe Ingredients

• 2 slices sourdough bread
• 1 ripe avocado
• 1 tin (106g) sardines in extra virgin olive oil
• 1/2 lemon
• 1/8 teaspoon red pepper flakes
• 1 pinch coarse sea salt

How To Make Alton Brown Avocado Sardine Toast Recipe

• 1. Toast the bread: Place your sourdough slices in a toaster or under a grill until they’re dark gold and very crunchy. You want a sturdy base that won’t get soggy when you start adding the heavy toppings.
• 2. Prep the avocado: Slice the avocado in half, remove the pit, and scoop the green flesh directly onto the warm toast. Use a heavy fork to smash it down until it covers the entire surface of the bread.
• 3. Add the fish: Open the tin and lift the sardines out, letting most of the oil drip back into the can before placing them on top of the avocado. Don’t worry about keeping the fillets whole because breaking them up slightly helps them stay on the toast while you eat.
• 4. Season the toast: Squeeze the lemon juice over the fish and then sprinkle the salt and red pepper flakes evenly across both slices. Eat this immediately while the bread is still warm and the crust is at its loudest.

Recipe Tips

• Choose the right bread. A soft white sandwich loaf will collapse under the weight of the sardines and avocado. Use a thick, crusty sourdough or a dense rye to make sure every bite has a solid crunch.
• Check your avocado ripeness. If the fruit is too firm, it won’t mash into the bread and will just sit on top in slippery chunks. It should feel like a stick of room-temperature butter when you press the skin.
• Don’t throw away all the oil. A tiny drizzle of the olive oil from the sardine tin adds a massive punch of flavor that plain oil can’t match. Just use a teaspoon so you don’t end up with a greasy mess on your plate.
• Use a serrated knife. When you’re ready to eat, cut the toast into halves or quarters with a saw-like motion. This prevents the toppings from being squished out the sides like they would with a straight blade.
• Watch the salt. Sardines are often packed in salt or brine, so taste a small piece of the fish before you season the top. You might find you only need a tiny pinch to make the lemon flavors pop.
• Keep the lemon fresh. Use a real lemon instead of the bottled juice from a plastic container. The fresh oils from the fruit skin provide a sharp scent that masks the strong smell of the fish.

What To Serve With Avocado Sardine Toast

A pile of crisp greens or a few sliced radishes on the side adds a nice snap to the meal. The peppery bite of arugula works well to balance out the heavy fats in the fish and fruit.

If you want something more filling, a hard-boiled egg or a few cherry tomatoes are good options. A glass of iced tea or some sparkling water with lime helps clear your mouth after the oily sardines.

How To Store Avocado Sardine Toast

• Fridge: This dish doesn’t store well once it’s put together because the bread turns soft almost instantly. If you have leftovers, keep the opened sardine tin in a sealed glass jar for up to two days.
• Reheat: You can’t really reheat the finished toast without the avocado turning brown and oily. The best way to enjoy it later is to toast a fresh piece of bread and start the process over again.
• Freeze: Don’t try to freeze this meal. Both the avocado and the toasted bread will lose their texture and become a watery mess when they thaw out.

Alton Brown Avocado Sardine Toast Recipe Nutrition Facts

Per serving (1 of 2):

• Calories: 340 kcal
• Protein: 18g
• Fat: 22g
• Carbohydrates: 24g
• Sugar: 2g
• Sodium: 480mg

FAQs

Can I use sardines in water for this Alton Brown Avocado Sardine Toast Recipe?

Yes, but you’ll lose a lot of the richness and flavor that comes with the oil-packed versions. If you go with water-packed fish, make sure to add a drizzle of high-quality olive oil over the top to keep it from tasting dry.

How do I stop the avocado from turning brown?

The best way is to eat the toast as soon as you make it. If you’re prepping the avocado a few minutes early, the acid in the lemon juice will help keep the green color from fading.

Can I use a different type of fish instead of sardines?

Smoked mackerel or canned salmon are the closest matches if you don’t like sardines. Just make sure to remove any large bones or skin before you flake the meat onto your mashed avocado.

Why is my sourdough getting soggy so fast?

You probably didn’t toast it long enough or the bread was sliced too thin. Make sure the toast is dark and hard so it creates a barrier that prevents the moisture from the avocado and lemon from soaking through.

Try More Recipes:

• Alton Brown Avocado Ice Cream Recipe
• Alton Brown Au Gratin Potatoes Recipe
• Alton Brown Asparagus Soup Recipe