Prep 10 mins
Cook 0 mins
This is an easy and quick recipe! It is really very good! It is a nice change from tuna, egg, and all the other sandwiches that are around. This was on Coastal Lving, March 2002.
- 1 (8 ounce) container chive & onion cream cheese, softened
- 1⁄4 cup sour cream, room temperature
- 1 teaspoon fresh dill weed
- focaccia bread, sliced 8 1-inch thick
- 2 (4 3/8 ounce) cansboneless skinless sardines in oil
- 1 -2 tablespoon capers, rinsed and drained
- 1 red onion, thinly sliced
- Combine cream cheese, sour cream and dillweed; spread on cut sides of focaccia.
- Arrange sardines, capers and onion on cream cheese mixture on 4 pieces of focaccia.
- Top with remaining bread.
- *Focaccia can be toasted in oven if you like and prepare the sandwiches when warm.
Very tasty! Halved the recipe, omitted the dill and capers and served on hamburger buns. DH and I enjoyed for a light lunch with some dill pickles and chips. Thanks for posting.
I was bound to really enjoy this recipe as I love ALL the ingredients. These were great 'take-to-work sandwiches' which was my selected theme for 'My 3-chefs'. Really l-o-v-e-d the blend of cream cheese, sour cream and dill! I made my sandwiches on slices of crusty ciabatta - a favourite bread for me when making take-to-work sandwiches. I used sardines with skins and bones. The bones are VERY soft and bones = calcium, so I never remove them from sardines or salmon; and the capers were a great addition! I'm planning on making this again and toasting it - as a weekend brunch! Thanks for sharing this wonderful recipe.