Sardines on Turkish Bread

(Sardalyali Ekmek)

Half loaf of Turkish or French bread
4 tbsp extra virgin olive oil

Sardines in oil, in can, drained
1 tsp oregano
1/2 tsp crushed red pepper
Pepper
1 tomato, sliced
2-3 sun dried tomato, chopped
1/4 red onion, sliced
Pomegranate paste or Grenadine syrup

Split in half the bread. Spread the olive oil to the surface the both half of the breads and place them on the oven tray.

Preheat the oven to 450 F (230 C). Place the tray middle rack. Cook for about 15 minutes or until the edges of bread golden.Place the sardines on the bread. Sprinkle the oregano, crushed pepper and pepper. Arrange the sliced tomatoes, dried tomatoes and red onion over the top. Drizzle olive oil and pomegranate paste all over them. Serve this delicious and healthy open Turkish bread with Arugula Salad and Turkish Lemonade for lunch:)

* Sardines provide over two and one-half times as much calcium as whole milk:)