Sardine-anchovy and red pepper sandwich recipe

Take two deboned sardines and mash them fine; add a teaspoonful of anchovy paste, a dash of salt and red pepper or black pepper and the hard-boiled yolks of six eggs, rubbed smooth; stir two tablespoonfuls of olive oil into the mixture at the last. Cut bread into slices about half an inch thick, remove crusts, then cut into crescent-shaped pieces, toast, butter and cover with the mixture, serve at once; they are hungry....