Sardinewich

  

Toast a thick slice of farm bread. (Better yet, grill it). Rub a peeled clove of garlic on one side, then douse the bread in good olive oil. Mound up a pile of arugula leaves. Top with Portuguese sardines, spines removed. Season with sea salt, freshly ground black pepper, Marash red pepper flakes, another swig of olive oil and a generous squeeze of lemon.

I've also made this, variously, with salt preserved lemons, chopped onion, cilantro, fresh tomato, harissa, chopped hardboiled egg.. Whatever the ingredients a sardinewich tastes best when it waits on the counter for an hour.

For readers who noted past recipes were going too Virgo, I offer this, from a series of late night dishes I call Old Man Food.