Spanish Sardines Sandwich

Tonight we had sandwich for dinner. We had planned to eat some noodles (pancit bato) which our homemaker brought from Bicol. I made some spanish sardines in extra virgin olive oil earlier as our help went to the market and saw some really fresh tawilis (small freshwater fish). She forgot to buy the celery which I like adding to the pancit. So, because I didn't want to cook the noodles without the celery, we opted to eat the sardines instead. I sliced some rye bread which I bought from the grocery and kept in the freezer to keep it fresh. We had some romaine lettuce, tomatoes, cucumber and mayo in the refrigerator. With all those at hand, we made our sandwiches with the freshly cooked sardines. Yum!

Here's a recipe of the sardines:

1 kilo Tawilis
salt
1 cup extra virgin olive oil
1 cup water
peppercorn
1 tsp pickle relish
chilli peppers
bay leaf

Clean the tawilis. Cut off its head and tails. Put in a pressure cooker. add in all the rest of the ingredients and seal the pressure cooker. Cook over high heat and when the cooker starts to whistle, start timing for 1 hour. After 1 hour, test the sardines for softness. If the bones are not soft enough to be eaten, cook in the pressure cooker for 10 minutes more. Start timing when the cooker starts to whistle. Transfer the sardines to a container with a cover and cool. It will keep for a few days inside the ref. If frozen, it keeps for about a month or so.

Note: Check your instruction manual on how to operate your pressure cooker. It is dangerous to operate it without first reading the guide.