Sardine club sandwich on rye bread, garlic chives, cherry tomatoes, hard-boiled egg

Preparing the sardines - Fillet the sardines with a knife. In a baking dish, arrange a layer of coarse salt, the sardine fillets, and the finely diced garlic. Cover everything with another layer of coarse salt and refrigerate for 6 hours. Once marinated, rinse the sardine fillets under cold water and set them aside in a dry cloth in the refrigerator.

Preparation: Wash and parboil the cherry tomatoes to remove the skins. Slice the tomatoes crosswise into 3-mm-thick slices and set aside in the refrigerator. Bring a pot of water to a boil, add the eggs, and cook for 10 minutes after the water returns to a boil. Drain, let cool, and peel. Slice crosswise into 3-mm-thick slices and set aside in the refrigerator. Wash the romaine leaves and slice them into thin strips 5 mm thick. Set aside in the refrigerator.

To make the mayonnaise: In a mixing bowl, combine the egg yolk, mustard, and seasoning, then whisk in the peanut oil. Finish with a splash of sherry vinegar.

Finishing and Presentation - Toast the slices of rye bread on both sides. Mix the mayonnaise with the chopped romaine lettuce. On the first two slices of bread, layer the lettuce mixed with mayonnaise, followed by the sardines, the seasoned tomato slices, and the hard-boiled eggs. Place the two remaining slices on top of each other, and finish with the last slice. Arrange on a plate with a sardine and a garlic scape drizzled with olive oil. Garnish with a few diced tomatoes, a slice of egg, and a whole sardine.