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