Sardine Hot Dog

Recipe by Alex Kelikian

Serves 1-2

Cook Time 10 mins

This Chicago-style Sardog swaps the classic beef frank for hot pepper sardines, piled into a poppyseed bun with mustard, cornichon relish, onions, tomatoes, piparra peppers, and celery salt. Ready in about 20 minutes, it’s a wildly delicious, no-fuss summer meal that proves sardines can do the hot dog thing—and do it very, very well. Tangy, spicy, crunchy, and savory, it’s the perfect low-lift summer lunch or dinner, even for sardine skeptics.

This Recipe Features:

Sardines with Hot Pepper (3-Pack)

$32.00

This Chicago-style Sardog swaps the classic beef frank for hot pepper sardines, piled into a poppyseed bun with mustard, cornichon relish, onions, tomatoes, piparra peppers, and celery salt. Ready in about 20 minutes, it’s a wildly delicious, no-fuss summer meal that proves sardines can do the hot dog thing—and do it very, very well. Tangy, spicy, crunchy, and savory, it’s the perfect low-lift summer lunch or dinner, even for sardine skeptics.

This Recipe Features:

Sardines with Hot Pepper (3-Pack)

$32.00

Ingredients

• 1 tin of Fishwife Sardines with Hot Pepper
• 1 poppyseed bun
• yellow mustard
• minced onions
• cornichon relish (cornichons chopped finely)
• celery salt
• tomatoes
• piparra peppers

Directions

Lightly toast the poppyseed bun, if desired.
Spread yellow mustard over both sides of the bun, then layer on the minced onions, cornichon relish, tomatoes, and piparra peppers.
Add the hot pepper sardines, keeping them whole or breaking them up slightly—your call.
Finish with a generous sprinkle of celery salt and serve immediately with dill pickles, grilled corn, whipped celery salt butter, and kimchi chips.