Every week on his blog, "Sandwiches of History," Barry Enderwick rescues sandwich recipes from the dustbin of history. He's ...

Add the drained sardines to bowl and carefully chop them. Avoid mashing as you want to keep some texture, then set aside. Add a teaspoon of sugar to the white wine vinegar and give it a mix.

Sardines are best when cooked near where they're caught - they don't travel well. They're available throughout the winter but are at their best in spring. Sardines are usually sold whole ...