Sardine Toasts with Herb Drizzle

1. In bowl of a food processor, puree dill and chives with oil and salt until smooth. Allow to sit 30 min; strain and reserve.

2. Cut bread slices into thirds, toast in hot oven until golden. Season sardines with salt and pepper, roast until just cooked through, reserve.

3. To assemble the snacks, top half the toasted bread sticks with roasted sardines, a smear of lemon aïoli and additional herb sprigs, if desired.

4. Per order: In an oiled heavy skillet over medium heat, place three of the assembled sandwiches. Gently press together and heat through, flipping once. Transfer the toasted sticks to a plate; drizzle edges with green herb oil.