Open Face Sardine Sandwiches with Quick Aioli
Try something different for a sandwich with this simple recipe that will be your new favorite.
Yield
4 servingsPrep
15 minCook
0 minReady
15 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
garlic
clove |
|
| ¾ | cups |
mayonnaise
|
|
| 1 | each |
bread, french baguette
sourdough |
*
|
| 2 | each |
watercress
bunches |
*
|
| 2 | each |
sardines
canned, packed in water, drained |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
garlic
clove |
|
| 177 | ml |
mayonnaise
|
|
| 1 | each |
bread, french baguette
sourdough |
*
|
| 2 | each |
watercress
bunches |
*
|
| 2 | each |
sardines
canned, packed in water, drained |
* |
Directions
To make the aioli, peel garlic and mince until puréed 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.
