This Chicago-style Sardog swaps the classic beef frank for hot pepper sardines, piled into a poppyseed bun with mustard, cornichon relish, onions, tomatoes, piparra peppers, and celery salt. Ready in about 20 minutes, it’s a wildly delicious, no-fuss summer meal that proves sardines can do the hot dog thing—and do it very, very well. Tangy, spicy, crunchy, and savory, it’s the perfect low-lift summer lunch or dinner, even for sardine skeptics.
This Recipe Features:
Sardines with Hot Pepper (3-Pack)
This Chicago-style Sardog swaps the classic beef frank for hot pepper sardines, piled into a poppyseed bun with mustard, cornichon relish, onions, tomatoes, piparra peppers, and celery salt. Ready in about 20 minutes, it’s a wildly delicious, no-fuss summer meal that proves sardines can do the hot dog thing—and do it very, very well. Tangy, spicy, crunchy, and savory, it’s the perfect low-lift summer lunch or dinner, even for sardine skeptics.
This Recipe Features:
Sardines with Hot Pepper (3-Pack)
Ingredients
- • 1 tin of Fishwife Sardines with Hot Pepper
- • 1 poppyseed bun
- • yellow mustard
- • minced onions
- • cornichon relish (cornichons chopped finely)
- • celery salt
- • tomatoes
- • piparra peppers
Directions
- Lightly toast the poppyseed bun, if desired.
- Spread yellow mustard over both sides of the bun, then layer on the minced onions, cornichon relish, tomatoes, and piparra peppers.
- Add the hot pepper sardines, keeping them whole or breaking them up slightly—your call.
- Finish with a generous sprinkle of celery salt and serve immediately with dill pickles, grilled corn, whipped celery salt butter, and kimchi chips.
This Recipe Features
Sardines with Hot Pepper (3-Pack)
