Ingredients
- 3 tbsp Cento Basil Pesto Sauce
- 1/4 cup Cento Cannellini Beans
- 2 cans Cento Skinless Boneless Sardines in Olive Oil (4.375 oz)
- 1 10-inch roll Italian Bread
- 1 Roma Tomato, sliced
- 1/4 Red Onion, sliced
- 1/2 cup Arugula
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Cento Oregano, to taste
- 2 tbsp Bellino White Wine Vinegar
- 2 tbsp Cento Imported Extra Virgin Olive Oil
Directions
Mix pesto, cannellini beans and oil from sardine cans, smashing together with a fork, and apply to both sides of bread. Add sardines, arugula, tomatoes and onion. Top with salt, pepper and oregano, to taste. Drizzle with oil and vinegar. Serves 2.
