On their own, canned sardines make for some pretty staid fare. But nestled atop a bed of juicy, ripe tomato backed up with a sprinkle of crunchy red onion, drizzle of EVOO, lemon juice, flaky sea salt and freshly cracked black pepper, all aboard a crusty slice of toasted, buttered, garlic-spiked sourdough, they awaken the palate to a symphony of flavors.