Open-Face Sardine Sandwich with Pickled Peppers, Onions & Toasted Sesame

I jarred the peppers and onions in late July,
sweating through my shirt,
hands stained from slicing and brining,
whispering you’ll need this when it gets dark again.

I didn’t know if I’d still be here to open the jar.

But winter came.
And so did I.

This sandwich is a spell.
A bite of sunlight pulled from vinegar and time.
A reminder that I once grew something,
saved it, and waited long enough
to taste it again.

Recipe
(Serves 1. Keeps the cold at bay.)

• 1 slice fermented rye or sourdough, pan-grilled in olive oil until crisp and golden

• Half a tin of sardines in olive oil

• Homemade pickled peppers and red onions (a bit of summer, bottled)

• 1 garlic clove, halved

• Lemon wedge

• Olive oil

• Sea salt & cracked pepper

• Toasted sesame seeds - just enough to feel cared for

Optional: a sprig of parsley or dusting of sumac
Optional: avocado smashed on the bread

Assembly
Rub the hot bread with garlic—slow and stubborn.
Lay down the sardines, whole and unapologetic.
Spoon on pickled peppers and onions—tangy, bright, sharp.
Add a squeeze of lemon, a drizzle of oil.
Season with salt, pepper, and toasted sesame seeds—that little crunch that says: I’m still here.

Eat standing up, by the window, while the wind scratches at the glass.