Tea Sandwiches

Kitchen Tested
  • Yield 8 servings
  • Prep 10 mins
  • Cook 0 mins

Watercress, butter and white bread—with the crusts removed, of course—make lovely old-fashioned tea sandwiches.


Be sure the butter is very soft, and that all the stems are removed from the watercress to make the most delicate sandwich.


1 cup watercress leaves
1/8 teaspoon salt
8 very thin slices white bread, crusts removed
4 teaspoons softened butter


  1.  Toss the watercress with the salt.
  2.  Spread the bread with the butter; top four of the slices each with 1/4 cup of watercress.
  3.  Arrange the watercress so it hangs very slightly over the edge of the bread and close the sandwich.
  4.  Cut each sandwich diagonally in half, forming 2 small triangles.

Recipe by Marge Perry.



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