Fresh heirloom tomatoes, rich and oily canned sardines, and briny capers and olives are easy to pack for a picnic and throw together outdoors. Patting the tomatoes dry before assembling prevents the sandwiches from getting soggy.
Featured in “Portland Chef Elias Cairo Is as Serious About Fishing as He Is Eating” by Meredith Erickson.
Yield: 6 Time: 15 minutes Two 4½-oz. cans oil-packed sardines, drained ½ cup cherry tomatoes (mixed colors), halved or quartered ¼ cup torn fresh oregano leaves 2 Tbsp. coarsely chopped mixed pitted olives 1 Tbsp. capers 2 Tbsp. extra-virgin olive oil 1 Tbsp. red wine vinegar Kosher salt One 12-by-12-in. piece focaccia, preferably day-old or toasted 2 ripe medium heirloom tomatoes (mixed colors), thinly sliced Instructions To a medium bowl, add the sardines, cherry tomatoes, oregano, olives, and capers. Add the oil and vinegar, season to taste with salt, and toss to combine. Using a bread knife, cut off the top of the focaccia, dividing the slab into a thin top and thick bottom. Set the top piece aside. Pat the tomato slices with paper towels if they are very wet. Arrange the slices over the bottom of the bread, overlapping slightly, then sprinkle lightly with salt. Distribute the sardine mixture evenly over the tomato
