Cucumber-Watercress Tea Sandwiches
Delicate slices of cucumber are layered over fresh watercress leaves in these elegant tea sandwiches. The combination of crisp cucumber and peppery sprouts encased in soft white bread makes for a delicious and refreshing bite. Perfect for a classy afternoon tea or a light lunch, these sandwiches are easy to assemble and a joy to enjoy.
— Constant Cookbook
Ingredients
- 32 thin slices peeled English (hothouse)
- cucumber
- 4 Tbs. (1/2 stick) unsalted butter, at 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
- , to taste
Instructions
- 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. Serves 6.
- Adapted from Williams-Sonoma, <i>Entertaining</i>, Edited by Chuck Williams (Oxmoor House, 2004).
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