Recipe - Open-Face Sardine Sandwiches With Quick Aioli

2/3 Large cloves garlic
Three fourths cup Mayonnaise
1 lg 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. Makes 4 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini