Edna’s Grilled Sardines on Toast

Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This is a tasty dish that takes no time to make. My partner Michael serves it cut into soldiers with a soft boiled egg — perfect. His mother Edna used to make it for him as a little boy in London’s Thornton Heath. It’s important to use good quality sardines, ideally preserved in olive oil.


  • 300 g (10 ½ oz) tinned sardines
  • 2 dessertspoons balsamic vinegar
  • 4 slices best white bread (sourdough is great)
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste


    Mash sardines, the oil they come in and half the vinegar with a fork. Toast bread on both sides. Brush one side with half the oil and spread with sardines. Grill until beginning to bubble. Drizzle with remaining oil and vinegar and grill until golden. Season. Eat very hot.