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Maysie Megan Gres Cowell
Sandwich with sardines, olives and parsley
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Ingredients
Directions
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Drain the sardine fillets and break them into small pieces with a fork.
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Spoon the other ingredients (except the rolls and the tomato) carefully.
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Cut open the rolls and grill them on the cutting edge in the grill pan or toaster.
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Cover the bottom halves with a few slices of tomato, scoop the sardine salad and add some pepper. Cover with the other bread halves.
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Nutrition
375Calories
Sodium0% DV0g
Fat26% DV17g
Protein34% DV17g
Carbs12% DV36g
Fiber0% DV0g
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