Singaporean Roti John with Sardines

Considering how much I love the Banh Mi Ca Moi (Vietnamese Sardine Sandwich), when I came across mention of a sardine sandwich in Cheryl Lu-Lien Tan's "A Tiger in the Kitchen: A Memoir of Food and Family," I knew I had to try making it. Her friend, who is a chef, suggested cutting the fishiness of the sardines with sesame oil. I don't know if it really made that much of a difference for me since I like sardines, but you could certainly try that if you wish.

Read my recipe for Singaporean Roti John with Beef which includes the background history of the British, Malay, Indian, Singaporean influences that went into the creation of this sandwich. Since the sardines are already cooked, this version is a little quicker since you don't have to cook the meat before adding the eggs. I removed the bones and mashed the sardines with the eggs, scallions, and chili paste. Drizzled sesame oil to cook the mixture before placing the toasted bread on top. If you really want to cut the fishiness of the sardine sandwich though, I'd suggest stuffing it with slices of cucumbers and tomatoes.



Singaporean Roti John with Sardines

For two sandwiches, you'll need:
2 small loaves of bread
2 fillets of sardines, bones removed
2 eggs
2 scallions, thinly sliced
1/4 tsp salt
1 tsp chili sambal or ketchup
1 shallot, finely diced
Sesame oil

Optional: Stuff the sandwich with sliced cucumbers and tomatoes.

Split the French bread in half length-wise and put in the oven to toast.

Remove the center bones from 2 fillets of sardines. In a bowl, add the sardines, 2 eggs, 2 thinly sliced scallions, 1/4 tsp salt, and 1 tsp of chili paste. Mash the mixture.

Finely dice one large shallot.



In a pan on medium-heat, drizzle sesame oil and add the diced shallot.



Scoop out half of the shallots and set aside. Then add half of the sardine egg mixture to the pan. Cover the pan for about a minute.



When the egg mixture looks mostly cooked, add the toasted French bread on top.



Flip the Singaporean sardine roti john onto a plate.



Drizzle with ketchup or Sriracha. Repeat with the other loaf of bread and the rest of the sardine egg mash.



Stuff the sandwich with sliced cucumbers and tomatoes if you wish.



Or just fold in half and enjoy!

Other sandwich recipes:
Banh Mi Ca Moi (Vietnamese Sardine Sandwich)

Banh Mi Hot Ga Op La (Vietnamese French Bread with Sunnyside-Up Eggs)
Banh Mi Thit Heo Nuong (Vietnamese Grilled Pork Sandwich)
Banh Mi Thit Kho Trung (Vietnamese Braised Pork and Egg Sandwich)
Banh Mi Xa Xiu (Vietnamese Barbecued Pork Sandwich)
Banh Mi Xiu Mai (Vietnamese Meatball Sandwich)
Denver (Omelette) Sandwich
Lobster Roll with Sriracha Butter
Singaporean Roti John with Beef

*****
1 year ago today,
2 years ago today,
3 years ago today,
4 years ago today, Banh Mi Ca Moi (Vietnamese Sardine Sandwich).
5 years ago today, Oriental Food Value Supermarket - Portland - Oregon.
6 years ago today, Singlong black pepper sauce for crabs.
7 years ago today, I went skydiving over Las Vegas!