Rye bread and sardine sandwich

Ingredients:

• 2 slices of rye bread
• 120 g sardines (canned in olive oil, drained)
• 5 g of mayonnaise
• 1 teaspoon chili sauce (or sardines with chili in olive oil)
• 2 teaspoons chives (finely chopped)
• 1/2 teaspoon lime juice
• 1/4 teaspoon salt Pinch of black pepper

Toast the slices of rye bread. Drain the olive oil from the can of sardines and pour into a bowl. Break up the sardines with a fork. Add the mayo, chili sauce, chives (reserve some for garnish), lime juice, salt, and black pepper. Mix again with a fork. Cut small tomatoes and put them in a bowl or fry them in a pan for a couple of minutes. Top the toasted rye bread with the sardines, tomatoes and remaining chives if you have some left over for garnish.