Tea Sandwiches


  • 1 c watercress leaves
  • 1/8 t salt
  • 8 very thin slices white bread, crusts removed
  • 4 t 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.

View full recipe at Relish


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