Crispy French bread filled with sardines, tomatoes, mushrooms and mint leaves
Prep time:10 mins
Cook time:0 mins
- 1 small French bread stick
- ½ cup fresh mint leaves
- 6-8 cherry tomatoes, halved
- ½ cup sliced fresh mushrooms
- 110g can John West Sardines in Springwater, drained
Split bread in half horizontally. Cover the base with fresh mint leaves, cherry tomatoes and fresh mushrooms.
Place John West Sardines on top, cover with top of bread. Cut into lengths to serve.
Bread stick can be spread with mayo, chutney or relish for extra flavour.