Ingredients

• Two 3.75-ounce cans oil-packed skinless, boneless sardines, drained
• 2 stalks celery, finely chopped
• 1/2 small red onion, finely chopped
• 1/4 cup low-fat mayonnaise
• 1 tablespoon chopped fresh dill
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest
• 1 teaspoon Dijon mustard
• Kosher salt and freshly ground pepper
• 8 slices whole-grain bread, toasted
• Bibb lettuce, sliced tomato, sliced cucumber and alfalfa sprouts, for topping

Instructions

1. Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork.
2. Sandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts.
3. Photograph by Kang Kim