Plum cake of bread with oregano and sardines

00726 PLUM CAKE of BREAD and SARDINES To OREGANO INGREDIENTS for 8 PERSONS 12 slices of Bread, 800 g of ripe tomatoes but very large, firm 300 g sardines in oil, 90 g 300 g radishes, spring onions, a glass of vinegar, 8 Tablespoons extra virgin olive oil, 40 g big and green olives without stones, 80 g of mayonnaise in tube, 30 g of small leaves of salad, 20 g of gherkins in vinegar, 1 teaspoon oregano, ground pepper, a pinch of salt.

Preparation 20 minutes Off 140 minutes Eliminated green leaves and surface membranes to spring onions, then wash them, dry them, cut them into thin slices, put them in a bowl with the vinegar, let stand for 20 minutes, then drain, preserved a teaspoon of vinegar, rinse in cold water, drain and dry.

Wash the radishes and tomatoes, dry.

60 g of sliced radish slices; cut the tomatoes into slices and slices olives.

De-boned sardines and reduce them to threads.

In small bowl mix salt, pepper, a teaspoon of vinegar and oregano.

The inside of the mold coated moistened with cold water with kitchen foil, letting it protrude from rim.

Line the bottom of the mold with slices of bread as non-overlapping tiles.

Brush with sauce and formed a layer of tomato slices of washers, radish, olives, spring onions and sardine fillets.

Cover with remaining slices of bread always spennellandole with the sauce then continue until you run out of ingredients, ending with slices of bread, brush with sauce.

Close with the projecting film.

Place a cutting board on the surface of the preparation, pressing it home with your hands.

Keep in refrigerator 2 hours.

Put the preparation on a serving dish and garnish with dollops of mayonnaise, cucumbers and radishes.

Serve complimentary with the salad, wash and dry.