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