Canned Sardine Tomato and Caper Sandwiches
Ingredients
- Two 4½-oz. cans oil-packed sardines, drained
- ½ cups cherry tomatoes (mixed colors), halved or quartered
- ¼ cups torn fresh oregano leaves
- 2 Tbsp. coarsely chopped mixed pitted olives
- 1 Tbsp. capers
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. red wine vinegar
- Kosher salt
- One 12×12-inch piece focaccia, preferably day-old or toasted
- 2 medium, ripe heirloom tomatoes (mixed colors), thinly sliced
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