SARDINE CHEESE TOASTIES: easy-peasy indulgent singleton midnight snack suitable for a crowd

Will a favourite high school snack for teenage pyjama parties gain favour in the UK?  

Toasted cheese & sardines: unusual but popular combo in North America

Americans, eh? Not only do they eat bacon and sausages with syrup, their teenagers adore sardines and cheese on toast!

Actually, though the combo sounds unusual to Brits it is surprisingly tasty.  Back in the day, high school pyjama parties nearly always brought them out as a midnight snack.

And though the combo may be an acquired taste for adults, they could easily learn to like them, too...especially in these straitened times. 

Sardines, after all, are one of the most high-value, nutritous, tastiest foods ounce for ounce compared to other proteins. 

A 90gm/3oz tin of standard sardines costs well under a pound, providing 23 gms of protein, loads of heart-friendly omega-3 and good levels of calcium and iron.

Environmentally, they're a winner: low-salt, near the bottom of the ocean food chain and sustainably fished.  

As for the cheese, the American version uses a jarred cheese called Cheese Whiz.  They're addicted to it.  But though it contains cheese and apparently still tastes great, it also has preservatives and colouring.  

67 hasn't tasted it for years but it's highly rated online by hundreds globally who pay an astonishing £16 for a 425gm/15oz jar (imported from Canada)*.

67 stuck to a mature cheddar and sweetened the mustard and loved it but kids may prefer something milder and sweeter, perhaps melted cheese strings??

Cost: under £1

Makes: 1 large slice, 5 fingers

Ingredients:

1 reasonably thick slice bread from the centre of a large loaf, pref high fibre or/and sourdough (but standard white or brown loaves also work well)

1 tin sardines, pref plain but tomato sauce will do

Generous portion of grated cheese OR sliced cheese OR (for the extravagant) Cheese Whiz

Wholegrain honey-mustard (or slightly sweetened standard wholegrain)

Method:

1. Remove bones & liver from inside sardines; light scrape off scales; if packed in tomato sauce, lightly scrape off; split sardines in two (there will be leftovers)
2. Toast bread on one side till golden brown & crisp, and on the other side pale brown
3. If you like, lightly butter pale side 
4. Cover generously with cheese; place in moderate oven (180C, 170fan, 350F)  or under a grill 10 mins or so until cheese is beginning to melt & brown 
5. Layer on sardine halves skin side down, leaving gaps to let cheese show through 
6. Return to oven 5 mins 
7. Slice into fat fingers
8. Serve warm

*Amazon

Comments:

'Brought back happy memories of high school slumber parties.  I have for a long time used sardines as protein; really helps the budget.' Retired writer

Tip:

Goes really, really well with tomato soup.

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission