Piquillo Pepper and Sardine Tartines

Name: Piquillo Pepper and Sardine Tartines
Total time: 15 min
Yield: 6 servings
Ingredients: 12 slices baguette slices; 2 tablespoons Extra-virgin olive oil; 1 clove garlic; 1½ cans sardines; 1 tablespoon Sriracha sauce; 2 tablespoons lemon juice; ½ cup onion slices; 1½ tablespoons capers; 12 strips piquillo peppers; drained

Elegant open-faced sandwiches featuring sardines and sweet piquillo peppers on toasted baguette slices. These Spanish-inspired tartines are topped with capers, onions, and a touch of heat from optional Sriracha sauce.

6 servings

15 min

Published October 4, 2025

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Ingredients

•12 slices baguette slices
•2 tablespoons Extra-virgin olive oil
•1 clove garlic
•1½ cans sardines
•1 tablespoon Sriracha sauce
•2 tablespoons lemon juice
•½ cup onion slices
•1½ tablespoons capers
•12 strips piquillo peppers
•drained

Cooking Instructions

1.
Preheat broiler. Brush both sides of each bread slice lightly with olive oil. Arrange bread slices on small baking sheet. Broil until beginning to color, about 1 minute per side. Rub 1 side of each bread slice with cut side of garlic and cool.
5 min
2.
Place bread slices, garlic side up, on serving platter. Divide sardines among bread slices. Spread out sardines in thin layer. Sprinkle a few drops of sriracha sauce over each, if desired, then a few drops of lemon juice. Top each tartine with onion slices, several capers, then strip of drained piquillo pepper. Garnish platter with lemon wedges and serve.
10 min
3.
With the tartines, pour a refreshing Albariño, a white wine from Spain. We like the Carballal 2008 "Sete Cepas" from Rías Baixas ($15). The wine's mineral notes are balanced beautifully by stone-fruit flavors.