This olive and tinfish sandwich is the perfect summer lunch.
The Deets
One of my favorite recipes from the appetizer series I posted on Instagram a few weeks ago was an olive dip. This recipe turns that dip into a delicious tinfish sandwich. You could really use whatever fish you’d like, I did the trout from Fishwife and added a layer of classic Philadelphia cream cheese. Fishwife has so many different kinds of tinfish so definitely check out their options. This sandwich so delicious and easy to come together for a tasty lunch and the flavors really pack a punch. You’re basically going to mix all the ingredients into a bowl and then layer it onto sourdough. Gather your olives, pine nuts, shallots, capers, cherry peppers, lemon juice, tinfish and parsley and mix it all together. It’s so flavorful and salty from the olives and capers, which pairs well with the tinfish. It’s perfect for a summertime lunch, as it’s super fresh, vibrant, and light. The cream cheese layer on the bread holds all of the goods together, (plus cream cheese on anything is just delish). And there you have it, voila! Lunch is served. Full recipe is below, I hope you enjoy!
Herby olive & tin fish sandwich with cream cheese
Ingredients
The olive tin fish spread:
- 3/4 cup sliced Castelvetrano olives
- 3/4 cup sliced kalamata olives
- 2 tbsp pine nuts
- 1 small diced shallot
- 2 tbsp minced capers
- 1 tbsp minced hot cherry peppers
- 2 tbsp lemon juice
- 1/3 cup olive oil
- 1/3 cup tinfish of choice
- handful of parsley
- sea salt
- pepper
The rest
- 3 tbsp cream cheese
- Sourdough bread
Instructions
- Combine all the dip ingredients in a bowl and mix. Season to taste.
- Coat bread in olive oil and cook in a skillet for 2-3 min per side. Remove and spread cream cheese on both pieces. Add olive tin fish spread and enjoy!
