Watercress-Cucumber Tea Sandwiches
For these sandwiches, the bread should be thin. If preparing in advance, cover the sandwiches loosely with wax paper, drape a damp kitchen towel over the wax paper, and refrigerate to prevent them from drying out. Prepare the sandwiches as close to serving time as possible.
- 1/2 cucumber, peeled and thinly sliced
- 1/2 teaspoon salt
- 1/2 bunch watercress leaves (stems completely removed), finely chopped
- 4 ounces cream cheese, softened
- 8 slices best quality white bread, preferably thinly sliced
- In a bowl, place the cucumbers with the salt. Let stand for 30 minutes. Pat dry with paper towels.
- In a bowl, combine the watercress and cream cheese.
- Spread one side of 4 slices of bread lightly with the cream cheese mixture. Top with sliced cucumbers and then another slice of bread.
- Trim the crusts off sandwiches with a sharp knife, and cut each diagonally into quarters.