- Baguette, cut on the diagonal into 1/4” slices.
- Ortiz Sardine Fillets in Olive Oil
- Edmond Fallot IPG Burgundy Dijon Mustard
- Dill weed or fennel fronds, chopped
Time: 15 minutes
- Remove the fillets from the jar and drain on paper towels. Brush the bread slices lightly on both sides with oil from the jar. Grill until golden on one side. Flip and repeat. Spread one side of the grilled bread with the mustard. Top with a piece of mackerel and garnish with chopped dill weed.