INGREDIENTS
8
Anchovy, oil-packed fillets
1 4.4 ounce can
Sardines
2 tbsp
Calabrian chiles, oil-packed
1
Lemon
1 cup
Parsley leaves with, stems tender
1
Sea salt, Flaky
1
Olive oil, Extra-virgin
1
thick small 8 1/2-inch-thick small slices Bread, country-style
1/2 cup
Butter, salted