Bocadillo de Sardinas with Roasted Red Pepper Aioli

Ingredients

• 8 fresh sardines, cleaned and deboned 8 fresh sardines, cleaned and deboned
• 1 red bell pepper 1 red bell pepper
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup (60ml) mayonnaise 1/4 cup (60ml) mayonnaise
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• 1 tablespoon (15ml) extra virgin olive oil 1 tablespoon (15ml) extra virgin olive oil
• Salt and pepper to taste Salt and pepper to taste
• 4 crusty baguettes, sliced lengthwise 4 crusty baguettes, sliced lengthwise
• Lettuce leaves, for garnish Lettuce leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 26g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Place the red bell pepper directly on the grill and cook until the skin is charred and blistered. Remove from the grill and let it cool. Once cooled, peel off the skin, remove the seeds, and chop the pepper.
3. 3.
   In a small bowl, combine the chopped roasted red pepper, minced garlic, mayonnaise, lemon juice, and olive oil. Season with salt and pepper to taste. Mix well to create the roasted red pepper aioli.
4. 4.
   Season the sardines with salt and pepper. Grill the sardines for 2-3 minutes on each side until they are cooked through and slightly charred.
5. 5.
   Spread a generous amount of the roasted red pepper aioli on the sliced baguettes.
6. 6.
   Place the grilled sardines on the baguettes and top with lettuce leaves.
7. 7.
   Serve the Bocadillo de Sardinas immediately and enjoy!

Treat your ingredients with care...

• Sardines — Make sure to clean and debone the sardines properly before grilling to ensure a pleasant eating experience.

Tips & Tricks

• If fresh sardines are not available, you can use canned sardines packed in olive oil as a substitute.
• For an extra kick of flavor, add a pinch of smoked paprika to the roasted red pepper aioli.
• Toast the baguettes before assembling the sandwich for added crunch.

Serving advice

Serve the Bocadillo de Sardinas with a side of Spanish olives and a refreshing green salad for a complete meal.

Presentation advice

To enhance the presentation, garnish the sandwich with a sprig of fresh parsley or a drizzle of olive oil.