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2 cans (3 3/4 oz. size) skinless and boneless sardines (5 to 6 sardines per can)
2 tbsp. lemon juice
2 frankfurter rolls
3 tbsp. mayonnaise
1/4 c. grated Parmesan cheese
Parsley sprigs

Drain sardines and pat dry with paper towels. Place in bowl and sprinkle with lemon juice.

Preheat oven to broil. Split frankfurter rolls in half lengthwise. Spread halves generously with mayonnaise; sprinkle grated Parmesan cheese on top; sprinkle with paprika.

Place on rack and broil until bubbly and golden brown, about 2 to 3 minutes. Remove from oven. Cut rolls in thirds, crosswise. Top each third with sardine. Garnish with parsley sprigs. If desired, garnish also with thin lemon slice. Yield: 10 to 12 snacks.

NOTE: If using stale frankfurter rolls, "thin" or bottom half of roll may be unmanageable; if so, use top halves of 4 frankfurter rolls; discard broken bottom halves or save for use as bread crumbs, croutons, or bird food. If desired, use whole sardines in the recipe above; herring fillets, kippered cocktail snacks, smoked oysters, and so forth also rest happily on the "pillows" described above.

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