Fancy Cucumber-Watercress Tea Sandwiches

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FAncy Cucumber-Watercress Tea Sandwiches

 

32 thin slices peeled English cucumber

4 tablespoons unsalted butter, room temperature

8 thin slices white sandwich bread

1/2 cup watercress leaves plus more for garnish

1/2 cup radish, onion or sunflower sprouts, optional

Coarse salt, preferably sea salt

 

Using paper towels, pat the cut surfaces of the

cucumber slices to remove any excess moisture. Lightly

butter one side of each bread slice. Scatter the 1/2

cup watercress leaves evenly over all of the buttered

bread slices. Layer the cucumber slices over the

watercress leaves on 4 of the bread slices. Top the

cucumber with some of the sprouts and a pinch of salt.

Top with the remaining 4 bread slices, buttered-side

down.

Using a sharp knife, cut off the crusts from each

sandwich and then slice the sandwiches in half, either

straight down the middle or on the diagonal. If

smaller portions are desired, cut each half in half

again.

Arrange the sandwiches on separate plates of a tiered

plate stand or on a cake stand or platter. Garnish

each sandwich with a watercress leaf. Serve

immediately.

Yields 6 servings.

 

 

 

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