If you enjoy fish or sardines, I have the perfect recipe for you in my “Trying 5 Sandwiches from 5 Countries” episode. Roti sardin likens to your usual tuna sandwich, except the stuffing is made from canned sardines and tomato sauce cooked into a sambal. If you’re willing to put in a bit of work and sauté some delicious ingredients, this final sandwich is a satisfying, savory treat you’re sure to love.

This roti sardin recipe comes from Nisha, who hails from Penang in Malaysia. Made from sardines in tomato sauce, tamarind, curry leaves, garlic, onion, cloves, anise, and bread, this is no ordinary sandwich. A sambal, or a thick gravy, is made by sauteing red onions, garlic, fresh and dried chili, tomato sauce from the canned sardines, and tamarind juice or tomato. Penang grew up eating this dish every Sunday after her mother returned from church, made the sambal, and used a sandwich maker to make everyone’s lunches.

This sandwich is usually eaten as a complete meal, and it is a popular choice for picnics. When it is served at more upscale events, people often cut the sandwiches into smaller squares to serve as a fancy finger food. However, it is a simple comfort meal to many, and Penang still whips it up whenever she misses home.

Now, where I come from, we usually just slap some ready-made ingredients on bread and call it a sandwich. Roti sardin involves more work, but it is a warm, hearty, satisfying meal that boasts a party of flavors. Just make sure you pull out all the spices, because there’s nothing worse than taking a bite into a hard piece of star anise or clove! Pulling out the spices at the right time ensures that your roti sardin is perfectly savory and sour.

This dish is perfect if you have some sambal lying around, but it’s also a great option if you feel like making a meal out of a sandwich. Give roti sardin a try, and let me know what you think!