Open-face Sardine Sandwiches With Quick Aioli
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 1 | Servings | |
INGREDIENTS
| 2/3 | Large cloves garlic | |
| 3/4 | c | Mayonnaise |
| 1 | Sourdough baquette | |
| 2 | Bunches watercress | |
| 2 | Cans sardines packed in | |
| Water, drained |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 693
Calories From Fat: 521
Total Fat: 58.9g
Cholesterol: 45.8mg
Sodium: 1264.2mg
Potassium: 106.5mg
Carbohydrates: 43.1g
Fiber: <1g
Sugar: 11.4g
Protein: 2.3g