2/3    Large cloves garlic
3/4 c  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.