Alton Brown's Sardine-Avocado Sandwiches

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2 (3.75-ounce) tins sardines in olive oil (mine were in tomato sauce; that works too)

2 tablespoons finely chopped parsley

1 tablespoon vinegar (he suggests sherry vinegar; I used apple cider vinegar)

Zest from one lemon, and the leftover (naked) lemon cut into 4 wedges

Freshly ground black pepper

4 slices good bread (I used wheat, he did sourdough)

1 ripe avocado

Sea salt

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