Wild Planet Founder, Bill Carvalho, prefers to make this "favorite" sardine Reuben sandwich using traditional wild sardines in extra virgin olive oil, but you can always opt for the skinless and boneless fillets as well.
- 1 Tbsp course ground Dijon mustard
- 1 slice sprouted bread
- 1/3 cup sauerkraut
1 (4.4oz) can Wild Planet Wild Sardines Skinless & Boneless Fillets in Extra Virgin Olive Oil
1 (4.4oz) can Wild Planet Wild Sardines in Extra Virgin Olive Oil
- 1-2 tsp horseradish
- Freshly ground black pepper (optional)
Spread mustard onto bread.
Top with sauerkraut, sardines and horseradish.
If desired, top with freshly ground black pepper to taste. Fold bread and enjoy!