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Open Face Sardine Sandwiches with Quick Aioli

1 each garlic clove
3/4 cups mayonnaise
1 each bread, french baguette sourdough
2 each watercress bunches
2 each sardines canned, packed in water, drained


To make the aioli, peel garlic and mince until pureed and stir into mayonnaise. Cut the baguette into 4 pieces and split each piece lengthwise. Spread each piece lengthwise. Spread each piece with the aioli, divding evenly. Trim, wash and dry the watercress and divide between the 8 pieces of bread. Top each bread piece with sardines. Makes 4 servings.

Source: recipeland.com