Open-face sardine sandwiches with quick aioli
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | Large cloves garlic | |
| ¾ | cup | Mayonnaise |
| 1 | large | Sourdough baquette |
| 2 | Bunches watercress | |
| 2 | Cans sardines packed in | |
| Water, drained | ||
Directions
To make the aioli, peel garlic and minic until pureed and stir into mayonnaise.
Cut the baguette into 4 piece and split each piece lengthwise. Spread each piece lengthwive. Spread each piece with the aioli, divding evenly.
Trim, wash and dry the watercress and divide between the 8 pieces of bread.
Top each brad piece with sardines. Makes 4 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini