- 3 (4.375-ounce) cans sardines, undrained
- Juice of 3 medium lemons
- 3 tablespoons Worcestershire sauce
- 1/8 teaspoon hot sauce
- 6 slices bread, toasted
How to Make It
Drain sardines, reserving liquid. Set sardines aside. Combine sardine liquid, lemon juice, Worcestershire sauce, and hot sauce in a small skillet; bring to a boil. Reduce heat, and add sardines; cook, stirring gently, until thoroughly heated.
Place 3 sardines on each slice of toast; pour pan drippings over sardines. Serve immediately.