Steps
Drain the sardines, reserving the cracked pepper and oil.
Combine the shredded lettuce, endive, 1 cup of the diced bell peppers, onion, and cilantro with 1 tablespoon of the reserved oil and cracked pepper.
Spread the flatbreads lightly with herbed goat cheese. Add the vegetable mixture and gently layer on the sardines. Roll closed.
Cut the rolls in half or into slices and sprinkle with the remaining diced peppers.
About this recipe
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In public collections
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