Open Face Sardine Sandwiches With Quick Aioli

    2/3    Large cloves garlic
    3/4 c  Mayonnaise
      1 l  Sourdough baquette
      2    Bunches watercress
      2    Cans sardines packed in
           Water, drained

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.


Yield: 1 Servings