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

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