Tea Sandwiches

  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 0 mins

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


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

Nutritional Info *per serving

  • Glycemic Load 8
  • Calories 80
  • Fat 2.5g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0.5g
  • Cholesterol 5mg
  • Sodium 180mg
  • Potassium 40mg
  • Carbohydrate 13g
  • Fiber 1g
  • Sugars 1g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 4%
  • Calcium 4%
  • Iron 6%
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