Grilled Sardine Snack
I do so love my canned sardines.
I like to split the fish and strip the vertabrae away,
laying the fillets this 'n' that way,
atop thin slices of Italian bread resting on a baking tray.
Then with a touch of Tabasco and a slap of 'mato sauce,
and a layer of flaked cheese and cracked pepper, of course,
all that remains is the melting and the browning, beneath the griller's force.
* Inspired by a post by John Birmingham that has been dropped kicked beyond the boundary of reality by a cruel technological gremlin.[an error occurred while processing this directive]