Sardine and Tomato Club Sandwich

Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini

• Ready In: 42 mins
• Serves: 2

Ingredients

• 1  tablespoon extra virgin olive oil
• 2  shallots
• 1  garlic clove
• 1 (14 ounce) can tomatoes
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon brown sugar
• 1 (3 3/4ounce) can  sardines
• 6  slices  bread
• 1⁄4 cup  goat cheese
• 1  cup arugula

Directions

1. Heat the oil in a small saucepan over medium heat. Add the shallots and garlic and cook for 2 minutes, until soft and fragrant, stirring regularly. Add the tomatoes, smoked paprika, salt, pepper, and sugar. Lower the heat to medium-low and cook for 30 minutes, uncovered, stirring from time to time, until the mixture is thick and the juices have evaporated. Transfer to a bowl to cool. (This can be prepared up to a day in advance. The tomato confit can also be mixed until smooth and used as a spread or dip.).
2. Drain the sardines and pat with paper towels to remove excess oil. Mash together with a fork and divide into four equal portions. Slice off and discard the crusts of the bread (or leave them out to dry for a day and mix in a blender to make breadcrumbs), and toast the slices until golden brown.
3. Assemble the slices of bread into double-decker sandwiches, spreading each deck with fresh cheese and tomato jam, then filling it with sardines and arugula. Use a sharp bread knife to halve the sandwiches diagonally and secure each half with a toothpick if desired. Serve immediately, or wrap in wax paper and go eat on a patch of green somewhere.