Prepare the filling

• Chop the onion, bell pepper and Scotch bonnet pepper.
• Flake the drained sardines and set aside.

Soften the vegetables

• Heat the oil in a frying pan and add the onion, bell pepper and Scotch bonnet pepper.
• Fry until softened and fragrant.

Cook the sardine and egg mixture

• Add the flaked sardines, crumbled seasoning cube and salt, and stir.
• Pour in the beaten eggs and scramble gently until just set.

Fill the bread

• Spoon the sardine egg filling onto the bread slices.
• Close to form the panini.

Toast the panini

• Toast the panini in the pan or a press until golden and crisp on both sides.
• Cut and serve warm.