1 (8-ounce) container cream cheese with chive and onion
1/4 cup sour cream
1 teaspoon fresh dillweed
4 (2 1/2- x 2 1/2-inch) squares focaccia bread, split
2 (4.375-ounce) cans boneless, skinless sardines in olive oil
1 to 2 tablespoons capers, rinsed and drained
1 red onion, thinly sliced
Combine first 3 ingredients; spread on cut sides of focaccia. Arrange sardines, capers, and onion on cream cheese mixture on 4 pieces of focaccia. Top with remaining bread.