In a large bowl, mix 1 cup of warm water, the vinegar, sugar and salt until dissolved.
Add the carrots and radish and marinate for about one hour (or longer, up to two day, for more flavor).
Slice the baguette into 4 (6-inch) sections and halve each lengthwise.
On each of 4 bagutte halves, spread 1 teaspoon mayonnaise and half tablespoon pate.
Add 1 or 2 whole sardines to each sandwich.
Mash the sardines, spreading the fish across the bagutte with a fork.
Add 1 tablespoon of pickled carrots and radish, a few slices of cucumber, several mint leaves, a few sprigs of cilantro and jalapeno slices as desired to each sandwich.
Sprinkle with soya sauce and top with the remaining sliced baguette.
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