Categories: Meats 
      Yield: 1 servings 
  
    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. 
  Makes 4 servings.