Instructions

Season the sardines, without removing the scales or guts. Prepare vinaigrette emulsifying three parts of olive oil with one of white wine vinegar and season to taste.
Chop peeled tomatoes and onion into fine brunoise, slice chive thinly and add vinaigrette. Roast the sardines on a Magefesa electric griddle for two or three minutes each side. Serve sardines on bread slices and set vinaigrette aside.

Sardines from The Cantabrian Sea are bigger and more fatty tan those ones from the Mediterranean so that they tolerate grilling better without turning dry.